Drunken beans are a lot like charro beans (ranchero beans) except they are cooked with beer, have a little sweetness added and are flavored with gentle spice. These beans area delicious side dish and a great alternative to refried beans.
I have created this home canned, shelf stable version so they are ready when you are. Just heat them up, add a little fresh cilantro and fresh squeezed lime juice to serve, if you like. Can some up today!
Ingredients and Variations
Beans: traditionally pinto beans are used in this recipe, but if you don’t like them or have them on hand, you can certainly use black beans in place.
Meat: Uncured bacon works best but you can sub out the bacon for chorizo, salt pork, ham, smoked sausage or a little ground beef if you like. You can also completely skip adding any meat at all if you would like to keep them vegetarian.
Broth: They are called “Drunken” beans because they are made with beer. The alcohol cooks out and you are left with amazing flavor. If you don’t want to use beer, just sub in extra broth and make some “Sober” beans. No harm done!
Everything Else: Onions, use white or brown. Jalapeños are used in this here, if you don’t like them, simply leave them out. They will however, turn mild during processing leaving great flavor! The herbs and spices include garlic, garlic powder, ground cumin, Mexican oregano, chili powder and fresh ground black pepper. If you cannot find Mexican oregano, just leave it out, don’t substitute Italian oregano. Brown sugar and molasses are uses to add a touch of sweetness, these can be left out for dietary reasons or if you don’t like them. You can sub in maple syrup, honey or an artificial sweetener instead.
If there is a flavor used here that you really dislike, just leave it out or change up the flavor profile to your liking. It’s your kitchen, you’re the boss!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Drunken Beans (Frijoles Borrachos)
Cuisine: MexicanDifficulty: Medium2
hours90
minutes for quarts75
minutes for pintsBeans with a hint of beer and a hint of sweetness.
Ingredients
2 1/2 lbs. 2 1/2 dry pinto beans
4 4 jalapeños, seeds removed and chopped
2 2 onions, chopped
3 1/2 3 1/2 slices of bacon, chopped
16 oz 16 beer such as Modela Negra
14 cups 14 chicken broth
14 cloves 14 garlic, minced
2 tbsp. 2 molasses
2 tbsp. 2 brown sugar
1 tbsp. 1 chili powder
1 1/2 tbsp. 1 1/2 onion powder
1 1/2 tsp 1 1/2 garlic powder
1 1/2 tsp 1 1/2 ground cumin
1 tbsp. 1 Mexican oregano
1/2 tsp 1/2 fresh ground black pepper
Directions
- Beans: Sort beans and discard rocks or funky looking beans. Rinse beans well and put them into a pan with enough water to cover them by 2 inches. Bring them to a boil, boil for 2 minutes, turn off heat, cover and let soak for 1 hour. Drain beans.
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Let’s make the broth: Pour chicken broth and beer into a large pot and sugar, molasses, garlic and seasonings. Bring to a boil, cover, lower heat and simmer 10 minutes.
- Meanwhile, let’s fill the jars. Quarts – To each jar add: 1 1/2 cup of beans and 1/2 slice of bacon (chopped). Divide onions and jalapeños evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: 3/4 cup of beans and 1/4 slice of bacon (chopped). Divide onions and jalapeños evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
*If preferred, mix all ingredients into a large bowl and divide mixture evenly among jars. - Process quarts for 90 minutes and pints for 75 minutes.
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This is probably a dumb question but you said you eat the Drunken Beans as a side. What main dish would you eat these with?
Since all alcohol gives me a migraine, I will have to leave the beer out. I have decided to use beef or mushroom broth as a sub (recommendations, among others, that I found on the Spruce Eats). Looking forward to making these!
I have tried several of your recipes since I discovered you recently. Thank you so much for all you do for us newbies to canning. I have learned so much from you and am very grateful!
You are so welcome!
We eat them with grilled meats, tacos, burritos, quesadillas, salads, hamburgers, hotdogs…. You can eat them along side anything!
Plus, you can add a protein and turn it into a main dish, ground beef, sausage, eggs. I love fried eggs on top of these beans!
They remind me of a baked beans dish. They sound awesome. I have everything ready to start my canner. Having them with brats tonight.
Wonderful! You are going to love these