Drunken Beans

Frijoles Borrachos

A number of traditional Mexican dishes have “drunken” sauces that may use wine or tequila.

8 servings


  • 1 pound dried pinto beans
  • 1 large white onion
  • 2 tbsp lard or oil
  • 1 tsp dried epazote, crumbled
  • 1 tsp salt
  • 6 bacon slices
  • 2 cups fresh tomato salsa
  • 1/2 cup beer


Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.

Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender.

Add salt and simmer beans until just tender, about 15 minutes more. Drain beans in a colander.

Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes.