Borracho Beans

10 minutes
to prep

60 minutes
to cook

6 cups

About this Recipe

Borracho beans are pinto beans that have been cooked with peppers, onion and tomatoes! We recommend you try these beans with Mexican rice and flour tortillas.

Recipe by: Richard Támez
Photos by: Jennifer Love


  • 6 cups cooked pinto beans and liquid (or 1 recipe of our Pinto Beans)
  • 1 large tomato, diced
  • 1 medium onion (preferably sweeter varieties like Walla Walla or Vidalia), diced
  • 3 to 6 Serrano peppers (depending how picoso/spicy you want it ), diced
  • 1 bunch of cilantro, chopped
Lao-Style Pho

Step-by-Step Instructions

  1. Add the pinto beans, onion, tomato, and chiles into a medium-large pot and bring to a boil over medium heat. Reduce heat and allow to cook for 45 minutes at a rapid simmer, stirring often.
  2. Lower heat, add chopped cilantro, and allow to simmer on low for 15 minutes.
  3. Serve and enjoy!

Note: In other Borracho bean recipes, the beans are simmered in beer instead of water. One theory is that you would eat these beans to help with being hungover. No recipes are set in stone, so add beer, mezcal, or follow ours. Recipes are meant to be a guide with the hopes that people add their own twist here and there–enjoy being creative!