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Mexican·Side Dish

Mexican-Style Drunken Baked Beans

Known as Frijoles Borrachos, these savory, sweet, and tangy baked beans get their deep flavor from a bottle of Mexican lager and a slow roast in the oven.

Prep

10m

Cook

90m

Total

100m

Serves

8

Method

  1. 01

    Preheat oven to 400°F (200°C). In a large baking dish, combine the brown sugar, apple cider vinegar, and red salsa. Stir until the sugar is mostly dissolved.

    Step 1
    Watch · 0:34
  2. 02

    Add the pinto beans (drained but not rinsed), diced onion, and diced jalapeño to the dish. Season with mustard, salt, black pepper, smoked paprika, Mexican oregano, garlic powder, and cayenne.

    Step 2
    Watch · 1:05
  3. 03

    Pour in the Mexican lager beer and stir the mixture thoroughly until all ingredients are completely combined.

    Step 3
    Watch · 1:38
  4. 04

    Lay three slices of bacon across the top of the bean mixture. This adds flavor and acts as a traditional topping for baked beans.

    Step 4
    Watch · 2:46
  5. 05

    Bake in the center of the preheated oven for about 1.5 hours. The beans are done when the liquid has reduced and thickened into a saucy consistency. If they look too liquidy, bake for a few more minutes.

    Step 5
    Watch · 3:00
  6. 06

    Remove from the oven and let cool slightly; the sauce will continue to thicken as it rests. Garnish with freshly snipped chives and serve warm or at room temperature.

    Step 6
    Watch · 3:32

From Chef John

  • “You guys are after all the head honchos of how Macho your Frijoles borrachos.”
  • “If it's not topped with bacon it ain't baked beans.”
  • “That leaves five beers to enjoy while we eat these, so we got that going for us, which is nice.”