Beans + bacon + tequila = awesome

This is not a “receta auténtico” by any means, it’s more of a CB recipe based on some Mexican recipes and Rick Bayless’ one by the same name. As I understand it, the general idea behind any type of frijoles borrachos (drunk beans) is to cook beans, then right before serving splash some tequila in them. Sometimes “borrachos” refers to cooking the beans in beer. Either way, sounds great, right? I’ve found cooking beans in beer makes them taste a little better, but adding some tequila right before serving makes them taste A LOT better.

As things get colder and we finally start making our way into winter, I thought this would be a great dish after a long day out on the cold water.


Mayacoba aka peruano beans
they cook up big, yellow, and very creamy

Beans – I used yellowish mayacoba beans; also known as peruano beans in some places. No matter what they’re called, they cook up big and soft, much creamier than pintos or black beans.
Onion – about half a white onion
Garlic – 4-6 cloves
Bacon – I used 3 long strips
Green chilesthe name “green chile” really refers to any chile (aka “pepper” for us gringos) that is in it’s green stage of ripeness. Although that’s true, normally “green chile” refers to a mild green chile like anaheim or new mexico. I used a combination of poblano (the green fresh version of ancho) and jalapeño
–  Tomatos – I used a can of diced tomatoes, the ones at the store didn’t look so nice (which is often the case)
Salt, pepper, cumin
Tequila (optional..?)

– Crock pot (or dutch over, or a pan or something)

1) Fry the bacon, get it crispy, remove from pan, cut up, and add to crock pot

2) Add diced onions and green chiles to bacon fat, get them nice and golden

Mmmmmmm smells so good

3) Add minced garlic for 2-3 minutes, but don’t burn it!

4) Add contents of pan to the crock pot

5) Add dry beans to crock pot (Some people swear by soaking beans overnight- I almost never do that, and they always turn out just fine. It may take longer to cook them, but if you’re using a crockpot, who cares?)

6) Add the tomatoes and seasonings (salt, pepper, cumin, whatever else) and fill with water (or stock, or beer) generously

7) Crockpot: cook on low for a long time (8 hours?)
     Stovetop: bring to a boil, then simmer for a long time (2-3 hours?)

8) Once the beans are cooked (pick one out with a spoon and blow on it- if the skin wrinkles and peels back, it’s done!) add a splash (a tablespoon or more) of tequila (or mezcal if you’re daring)

9) Top with minced raw white onion, chopped cilantro and serve! Even better the next day, like most long-cooked dishes. The combination of bacon/cilantro/onion/tequila is pretty awesome- it’s hard to imagine until you try it- it’s delicious!

– Almost anything! This is barely even a recipe…
– Substitute any smoked pork product for the bacon
– Use dried chiles instead of or in addition to fresh green chiles
– Use any other kind of bean (pinto, negro, great northern, etc.)
– Don’t use tomatoes, or use tomatillos, or just splash with some vinegar, or lime juice
– More seasonings (like bay leaf, oregano, smoked paprika, anything good!)
– Cook the beans in beer (light beer like Corona or even dark beer like Negro Modelo)
– Cook the beans in stock (like chicken stock, beef stock, pork stock, veggie stock, whatever)
– Add more veggies like carrots, celery, etc.

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