Crockpot drunken beans feature pinto beans cooked with beer and bacon. They are a tasty Mexican inspired side dish that are a perfect change to your normal baked beans but also go well with other Tex-Mex meals.
Beans, beans, the magical fruit, are even better with beer, jalapenos, and bacon. These are my twist on frijoles borrachos and they are delicious.
It seems like there is a crockpot of beans at every Midwestern BBQ and potluck. They are easy to make, easy to transport, and they are filling.
Usually we go with something like the super tasty apple pie baked beans which starts with canned beans. Sometimes we break out the dried beans and make Instant Pot maple baked beans.
Those all have beans that are cooked in a sweeter sauce. Sometimes it is nice to have a more savory option.
That is where these drunken beans come in. They are flavored with beer, onions, jalapenos, bacon, and cilantro.
There is enough heat for them to be interesting, but I wouldn’t call them spicy. They are slow cooked in all of that flavor until the beans are tender.
I like to stir in a can of diced tomatoes after the beans are cooked. That helps to make sure the beans cook before they have any acid added, it helps them to soften faster.
Of course the cilantro is best added towards the end as well. That way you still get a little bright herbaciousness.
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Though the reheated leftovers still taste fabulous, so if you need to stir the cilantro in earlier that is fine too.
Tips and Tricks
Of course traditional frijoles borrachos would be made with Mexican beer. However, you can use whatever you like.
I used a lager for this batch because that is what we had on hand. Even dark beers would work for this bean recipe.
If your beans are soupier than you would like, just mash a few and return them to the pot. It will help to thicken them up.
You can also remove the lid and cook the beans on high for a little while to help evaporate off any excess water. Or just make them a day in advance, they naturally thicken and reheat well.
If you need to speed up the recipe, soak the beans overnight. Then you can take an hour or two off the cook time.
For even faster results you can use canned beans. Just drain them well and cook them in some beer with the seasonings, onions, bacon etc. and don’t add any water.
That’s it! Make some to serve with chorizo tacos or make a batch for a carry-in. They may just become your new favorite beans.
Crockpot Drunken Beans
Ingredients
- 6 slices bacon
- 1 onion diced
- 3 jalapenos diced
- 1½ teaspoons garlic powder
- 12 ounces beer
- 6 cups water
- 1 pound dried pinto beans
- 1 Tablespoon salt
- 14 ounce can diced tomatoes
- ¼ cup cilantro chopped
Instructions
- In a large skillet, cook bacon until crisp. Remove from the skillet, but leave the drippings.6 slices bacon
- Cook the diced onion and jalapenos in the bacon grease until the onion is translucent.1 onion, 3 jalapenos
- Rinse the beans. Place in slow cooker with the water, beer, salt, garlic, and cooked bacon, onion, and jalapeno.1½ teaspoons garlic powder, 12 ounces beer, 6 cups water, 1 pound dried pinto beans, 1 Tablespoon salt
- Cook on high for at least 6 hours or low for at least 8 hours. The beans should be tender.
- If needed, you can mash some beans to thicken the broth. Or continue to cook the beans on high with the lid off to help thicken the broth.
- Stir in the diced tomatoes and cilantro. Serve right away or hold on warm until ready to enjoy.14 ounce can diced tomatoes, ¼ cup cilantro
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These would be great for a grilled burger for the 4th!
For sure!
These were really good. They are a nice change of pace from regular baked beans.