Frijoles Borrachos (Drunken Beans)
Borracho beans are always a hit when served at potlucks or family gatherings. This boozy take on traditional cowboy beans (a.k.a. frijoles charros) gets an added kick of flavor with the addition of ice-cold Mexican beer. And did I mention that there’s also bacon in the mix? You can never go wrong with bacon and beer! Like most of the bean recipes in this book, hold off on seasoning with salt until after the beans are cooked, otherwise you’ll be left with hard, undercooked beans—or so says an old Mexican wives’ tale.
Servings Prep Time
8 – 10servings 10minutes
Cook Time
Servings Prep Time
8 – 10servings 10minutes
Cook Time
  • 6slices baconcut into 1-inch strips
  • 1/2medium yellow onionfinely chopped
  • 3 serrano chilesfinely chopped
  • 2cloves garlicminced
  • 1lb dried pinto beans
  • 6 – 8sprigs cilantro
  • 12oz Mexican beer1 bottle
  • 1 1/2 – 2tsp coarse salt
  1. Set the Instant Pot to Sauté and adjust to More or High. Fry the bacon in the pot for 4 to 6 minutes, or until cooked through.
  2. Stir in the onion, chiles, and garlic. Sauté for an additional 2 to 3 minutes, or until the onion is translucent.
  3. Add the beans, cilantro, beer, and enough water to reach the two-thirds-full mark inside the Instant Pot
  4. Lock the lid into place and set the steam release valve to sealed. Select Manual and set the timer for 60 minutes on high.
  5. When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  6. Season the beans with the coarse salt, ladle into bowls, and serve.
Recipe Notes

)Substitution tip: Short on time in the kitchen? Substitute 30 oz of cooked pinto beans (2 cans) for the dried pinto beans. Reduce the cooking time to 20 minutes on high.