Borracho Beans (Plant-Based)

Borracho “drunken” beans is something that takes a while to make, if you do it right, but doesn’t require a lot of your time. I always make enough to save for the rest of the week for lunch, another dinner, and they’re not bad for breakfast burritos either. “Go home beans, your drunk!”

Adapted from:

Borracho Beans (Plant-Based)

  • Servings: Makes 6 Cups
  • Print

Home cooked beans are always better. It's worth the time. And these beans with the flavors slowly melding together... YUM!


  • 2 cups pinto beans
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup cilantro
  • 1/2 “chicken” boullion or add in a few cups of veggie broth instead of water for added flavor
  • 1 12 oz can mexican beer (I use Modelo Especial)
  • 1/2 red bell pepper, chopped
  • 1-2 tomatoes, chopped
  • S & P

You can always add everything to a crockpot and let it cook on low for 8 hours. If you want more of a beer flavor, add it in the last hour or two instead of at the beginning.


    Bean Soaking/Prepping: You can soak the bean overnight, or for 4-5 hours before cooking. I usually will put the beans in a large pot, cover with a few inches of water, boil them and then turn off heat. Let sit in the hot water for 2 hours.
  • 1. Drain beans and rinse. Add all diced vegetables, boullion and cilantro. Let beans come to a boil uncovered, turn down to a simmer and cover. Cook for an hour.
  • 2. Add beer and salt. Cook for another hour.
  • 3. Add salt to taste if needed. Enjoy!


4 thoughts on “Borracho Beans (Plant-Based)

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