Borracho (Drunken) Beans Tell a Friend

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  • 3 cups - pinto beans
  • 3 quarts - water
  • - salt, to taste
  • 3 cloves - garlic, minced
  • 2 - serrano peppers, chopped
  • - Canadian bacon, fat free
  • 1 - medium onion, chopped
  • 3 - roma tomatoes, chopped
  • 1 cups - cilantro, chopped
  • Directions:

    Sort through the beans, separating out any small rocks and debris. Place beans in a large bowl and rinse several times. Lift beans out by hand and place into a clean bowl of water.

    Fill bowl with water and soak overnight.

    Boil about 3 quarts of water and add beans (if you are cooking on a stove, it should take about 3 hours to cook the beans).

    My favorite way (especially if you are too busy to babysit a pot of beans) is to use a crock pot. Three cups of beans for a large crock pot or two cups of beans for a smaller crock pot. Add boiling water as needed.

    When the beans are light brown and soft, add salt, garlic, and serrano peppers.

    Cut Canadian bacon and fry along with the onions; add to beans.

    Last, add the cilantro and fresh tomatoes. Serve with flour or corn tortillas. Cornbread is great with it, too!

    Brief Description

    Pinto beans with Canadian bacon, onion, tomatoes, cilantro and seasonings.

    Main Ingredient:

    pinto beans

    Category:  Vegetables

    Cuisine:  Mexican

    Prep Time: 8 hour(s)
    Cook Time: 3 hour(s)

    Posted By:


    Posted On:

    February 26, 2017

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