Whenever I’m craving something bold, easy, and full of flavor, I reach for my Instant Pot and make a batch of Borracho Beans — or as my uncle used to call them, Drunken Beans. Growing up around Tex-Mex dishes, this was a staple at every family gathering and potluck. It’s more than just a side — it’s the kind of meal you’ll serve with pride, whether alongside Tamales, Chiles Relleno, or a simple rice and Chicken plate.
The secret? A can of dark beer, smoky bacon, and hearty pinto beans cooked under pressure. I’ve played around with variations over the years—from no-soak to slow-cooked, stove-top to quick-cooker hacks—but this method never fails. I like to mix in dried chilis, canned tomatoes, and a bold seasoning blend of chili powder, salt, and spices. Toss in some cilantro at the end for that fresh touch.
Want to dive deeper? My Pinto Beans Complete Guide is based on what I’ve learned and love.
This classic recipe is proof that you don’t need fancy tricks to make great food. You just need the right ingredients, a bit of fun, and maybe an ice-cold beer to go with it. Whether you’re cooking for a crowd or a quiet night in, these beans hit the mark every time. Trust me — you’ll never worry about missing flavor again.
What Are Borracho Beans
I first tried Borracho beans during a family BBQ in San Diego, California, and I’ve loved them ever since. These drunken pinto beans are slowly simmered in beer and broth, not just plain water, giving them a deep, unique flavor. They’re a popular Mexican dish, similar to Charro beans, but with a twist. We often served them alongside grilled ribs, burgers, or any kind of meat. I make this recipe in the Instant Pot now—it’s faster but still soupy and full of everything I love about cooking in California and Mexico.
Enough Talk. Let’s move on to the recipe.
Ingredients
- Dried pinto beans
- Bacon (thick-cut or sliced)
- Yellow onion (diced)
- Garlic (minced or pressed)
- Jalapeño (seeded and diced)
- Diced tomatoes (with juices, fire-roasted preferred)
- Mexican beer (dark or lager)
- Chicken broth (low sodium)
- Cilantro (leaves or stems)
- Ground cumin
- Chili powder
- Mexican oregano (or regular oregano)
- Salt (kosher or table)
Instructions
🥄 Prep the Beans
First, rinse and sort your pinto beans. Discard any stones or broken ones. You can either soak them overnight or quickly using your Instant Pot. Make sure to cover them with about 4 inches of water before setting them aside.
🍳 Sauté Aromatics and Bacon
Set your Instant Pot to the sauté setting and heat up some olive oil. Add bacon pieces and cook them until crispy, leaving some bacon fat behind for extra flavor. Next, sauté the onion, garlic, and jalapeno until they’re soft and translucent. This step is key to infusing the beans with rich flavors.
🌶 Add Spices and Beer
Now it’s time for the magic – add cumin, chili powder, paprika, and a pinch of ground ancho to the mix. Pour in diced tomatoes, chicken broth, and a splash of beer for that signature borracho sauce. Stir everything together, and don’t forget to return the crispy bacon to the pot!
⏲️ Pressure Cook the Beans
Secure the lid on your Instant Pot and set it to the sealing position. Choose the Manual mode and set it to cook under high pressure for 30 minutes. After the timer goes off, let it naturally release the pressure for 10 minutes before using the steam release knob to finish off.
🥑 Serve with Toppings
Once the beans are ready, serve them hot and garnish with cilantro, avocado, and queso fresco. For a complete meal, pair them with rice or cornbread.
This dish brings a bit of Mexico to your kitchen, and I promise you’ll be coming back for more!
Substitutions and Variations
- Make It Milder 🌶 Not a fan of too much heat? No worries—just skip the jalapeño or switch out the Ancho chile powder for a milder chili powder. It still brings the flavor, just without the kick.
- Go Vegetarian 🌱 Want a meat-free version? Leave out the bacon and toss in some diced onion for depth. You can also swap the beer for chicken broth—either homemade or low-sodium store-bought works well.
- Hearty and Quick ⏱ If you’re short on time, canned pinto beans are a great option—just drain the liquid first. Want something different? Try black beans or even dried ones if you have more time.
- Vegan-Friendly 🥦 For a plant-based twist, vegan chorizo is a tasty sub. Boost the flavor with extra veggies like tomato, celery, and bell pepper, and a bit of vegetable bouillon for richness.
- No Alcohol? No Problem 🍲 To skip the booze, use chicken broth instead of beer. You’ll still get those savory, bold flavors—perfect for a comforting charro bean version.
Equipment
I used to rely on canned beans, but once I gave my 6-quart pressure cooker a try, I quickly became a convert.
One of the main reasons? It handles dried beans like a pro—quick, easy, and so much better in taste. If you’ve never used a pressure cooker, this recipe is the perfect place to start.
Top Tips
- Salt the Bean Water 🧂Don’t worry about the myth that salt toughens beans. Salting the water helps season the beans as they cook. A little salt goes a long way in enhancing the flavor.
- Fix Tough Beans 🔁 If your beans are still tough, especially the ones floating on top, just stir them and pressure cook for another 5 minutes. Older beans might need a little extra time, so don’t be afraid to give them a bit more love.
- Thicken the Liquid 🍲 To thicken the broth, try simmering it gently for about 20 minutes on the Sauté mode (low setting) with the lid off. This lets the liquid evaporate and gives you that perfect consistency.
- Quick Substitution ⏱️ Short on time? Use 30 oz (2 cans) of cooked pinto beans instead of dried beans. Just reduce the cooking time to 20 minutes on high. Easy, yet flavorful!
Storage and Reheating
❄️ Smart Storage Tips
When I make this comforting dish, I often prepare it ahead to save time. Once the beans are cooked, I keep them with their reserved liquid in a safe container in the fridge for 2-3 days. To rewarm, I use a pot on the stove over low heat—it brings everything back to life without drying it out.
🧊 Freeze & Reheat with Ease
I love doubling the recipe so I can freeze leftovers. Once the beans cool, I store them in a freezer-safe container and freeze them for up to 2 months. Just thaw it overnight in the fridge and rewarm it on the stove. These simple freezing instructions have made busy days a breeze and helped me enjoy this flavorful dish again and again.
Nutrition
Here’s the nutritional breakdown for Borracho Beans—a tasty, satisfying option for any meal:
| 1/2 cup (130g) | ||
|---|---|---|
| Nutrient | Amount per Serving | % Daily Value |
| Calories | 90 | — |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 430 mg | 19% |
| Total Carbohydrate | 15 g | 5% |
| Dietary Fiber | 4 g | 14% |
| Sugars | 1 g | — |
| Protein | 5 g | — |
| Potassium | 0 mg | 0% |
This Nutritional Information is taken from USDA Fatsecret.
For 1/2 cup (130g), this serving is just the right amount for one person, whether you’re having it as a side or enjoying it solo. It’s filling without overdoing it and gives you a solid boost of fiber and protein. I love how it’s a simple, wholesome choice that still brings great flavor to the table.
Recipe Card
Tasty Instant Pot Borracho Beans Recipe (Drunken Beans)
Equipment
- 1 Instant Pot
- 1 Knife
- 1 Cutting Board
- 1 Measuring Cup
Ingredients
- 2 cups Pinto Beans dried
- 4 slices Bacon (thick-cut or sliced) Optional (can be omitted for vegetarian or vegan version)
- 1 yellow Onion diced
- 3 cloves Garlic minced
- 1 Jalapeño (seeded and diced) Optional (can be omitted or replaced with a milder pepper for less heat)
- 1 can (14 oz) Diced Tomatoes fire-roasted preferred
- 1 bottle Mexican Beer dark or lager
- 2 cups Chicken Broth (low sodium)
- 1/4 cup Cilantro (leaves or stems) Optional (used for garnish, can be omitted if not liked)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Mexican Oregano (or regular oregano)
- 1 tsp Salt (kosher or table)
Instructions
- Rinse and sort pinto beans. Soak if desired, or use the quick soak method in the Instant Pot.
- Sauté bacon in the Instant Pot until crispy. Add onion, garlic, and jalapeño, and cook until soft.
- Add cumin, chili powder, paprika, and ancho. Stir in diced tomatoes, chicken broth, and beer, then return the bacon.
- Seal the Instant Pot and cook on high pressure for 30 minutes. Let the pressure naturally release for 10 minutes, then use quick release.
- Serve hot with cilantro, avocado, and queso fresco. Pair with rice or cornbread for a complete meal.
Notes
- Salt the Bean Water: Salting the bean water helps season the beans and enhances flavor.
- Quick Substitution: If short on time, you can use canned pinto beans (30 oz) instead of dried beans and cook for just 20 minutes.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Frequently Asked Questions
🤔 Should I Soak Pinto Beans?
I get asked this a lot: Should I soak Pinto beans or not? For me, it depends on the recipe. In this case, I do soak them because the acidic ingredients like beer and tomatoes can make the beans tough if you don’t. But if you forget to soak your beans (it happens to me, too!), you can either do a quick soak or just skip it and pressure cook for 40 minutes with a Natural Release. Problem solved!
🤔 What’s the Difference Between Charro Beans and Borracho Beans?
I get asked a lot about the difference between charro and borracho beans. Both are Mexican-style pinto beans, but charro beans are also known as cowboy beans and are served whole and intact. Borracho beans, on the other hand, get their unique flavor from beer—hence the term drunken beans.
If you’re looking for a gluten-free version, just eliminate the beer or opt for a gluten-free beer. Simple tweak, big flavor!