29+ Hearty and Flavorful Authentic Mexican Bean Recipes for Every Taste and Occasion

Mexican cuisine is known for its rich, diverse flavors, and at the heart of many of its beloved dishes is one humble ingredient: beans.

Whether it’s in the form of a hearty stew, a flavorful side dish, or even a sweet dessert, beans play a central role in Mexican cooking. From the classic refried beans to the vibrant and aromatic Frijoles a la Mexicana, these dishes offer a taste of tradition, comfort, and culinary creativity.

In this blog, we’ve curated over 29 authentic Mexican bean recipes, each showcasing the versatility of beans in Mexican cooking.

These recipes range from smoky, spicy stews to creamy, indulgent dishes that highlight the richness of beans in Mexican cuisine.

So, whether you’re a fan of simple comfort food or more adventurous meals, these recipes will provide something to satisfy every taste.

Get ready to explore a variety of beans—each one steeped in Mexican history and bursting with flavor!

29+ Hearty and Flavorful Authentic Mexican Bean Recipes for Every Taste and Occasion

Mexican bean recipes offer an exciting and flavorful way to explore the diverse tastes of Mexico.

With each dish, you’ll find unique combinations of spices, chiles, and herbs that turn simple beans into something extraordinary.

From hearty stews like Frijoles Charros to lighter options like Tacos de Frijoles, there’s no shortage of ways to enjoy this ingredient.

Whether you’re cooking for a family gathering or simply craving a comforting meal, these 29+ authentic Mexican bean recipes provide endless possibilities to explore.

So grab your beans, get cooking, and dive into the heart of Mexican cuisine!

Frijoles de la Olla (Mexican Pot Beans)

Frijoles de la Olla is a classic, simple, and beloved Mexican dish. The name literally means “beans from the pot,” and it’s a staple in many Mexican households. The beans are cooked with aromatic ingredients like garlic, onion, and bay leaves, creating a comforting and flavorful base. This dish can be enjoyed on its own, served as a side dish, or incorporated into other meals.

• 2 cups of dried pinto beans (or black beans)
• 1 onion, halved
• 3 cloves garlic, smashed
• 2 bay leaves
• Salt to taste
• 1 tablespoon olive oil (optional)

1. Rinse the beans under cold water and pick out any debris.
2. Place the beans in a large pot or Dutch oven and cover them with water (about 6 cups).
3. Add the halved onion, smashed garlic, and bay leaves.
4. Bring the water to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender. Check occasionally and add more water if necessary.
5. Once the beans are soft, remove the bay leaves and onion. Add salt to taste. Optionally, stir in olive oil for a richer flavor.

Frijoles de la Olla is a timeless Mexican dish, which showcases the humble yet versatile nature of beans in Mexican cuisine. The slow-cooked beans, enriched with garlic and onion, deliver a comforting, savory flavor that is perfect for pairing with tacos, enchiladas, or even rice. Beans are an essential ingredient in Mexican cooking, and this dish offers a simple, authentic preparation that is rich in taste and tradition.

Frijoles Charros (Mexican Cowboy Beans)

Frijoles Charros, or Cowboy Beans, are a flavorful, hearty dish often associated with Mexican ranchers and rural cooking. This dish includes beans cooked with bacon, chorizo, and a variety of vegetables, including tomatoes, cilantro, and chili peppers. It’s a perfect blend of savory, smoky, and spicy flavors that make for a filling and satisfying meal.

• 2 cups dried pinto beans
• 4 strips of bacon, chopped
• 1/2 pound chorizo, casing removed
• 1 onion, diced
• 1 tomato, diced
• 2 cloves garlic, minced
• 2 jalapeño peppers, chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

1. Rinse and soak the beans overnight in water or use the quick-soak method (boil beans for 5 minutes and let sit for 1 hour).
2. In a large pot, cook the bacon over medium heat until crispy, then remove and set aside.
3. Add the chorizo to the pot and cook until browned, then add the diced onion and garlic, cooking until softened.
4. Stir in the chopped tomatoes, jalapeños (if using), and cilantro. Let the mixture cook for about 5 minutes.
5. Add the soaked beans to the pot, cover with water, and bring to a boil.
6. Reduce the heat and simmer for about 2 hours, or until the beans are soft and tender. Add more water if needed to keep the beans submerged.
7. Season with salt and pepper to taste, and garnish with the crispy bacon bits before serving.

Frijoles Charros are a celebration of bold flavors and textures, offering a perfect blend of smoky bacon, spicy chorizo, and savory beans. The addition of fresh cilantro and tomatoes brightens the dish, while the beans provide a creamy base. It is often served at gatherings or as a main dish with tortillas on the side. The heartiness of this dish truly reflects the resourceful nature of rural Mexican cooking, where simple ingredients come together to create a deeply satisfying meal.

Refried Beans (Frijoles Refritos)

Refried Beans, or Frijoles Refritos, are an essential component of Mexican cuisine. Despite the name, “refried” doesn’t imply that the beans are fried twice, but rather that they are cooked and then mashed and fried in fat. These beans are typically made from pinto beans, which are cooked until soft, then refried with lard or oil to create a creamy, smooth texture. They are often served as a side dish or as part of a larger meal, such as burritos or tacos.

• 2 cups of dried pinto beans
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1/4 cup lard or vegetable oil
• Salt to taste

1. Rinse and soak the beans overnight, or use the quick-soak method.
2. In a large pot, combine the beans with the quartered onion and smashed garlic. Cover with water and bring to a boil.
3. Reduce the heat and simmer for about 2 hours, until the beans are tender. Add water as necessary during the cooking process.
4. Once the beans are cooked, remove the onion and garlic and drain the beans, saving some of the cooking liquid.
5. Heat lard or oil in a large skillet over medium heat. Add the cooked beans and mash them with a potato masher or the back of a spoon.
6. Gradually add some of the reserved cooking liquid to reach your desired consistency.
7. Season with salt to taste and continue frying the beans, stirring frequently, until they are smooth and creamy.

Frijoles Refritos are a deliciously creamy and comforting dish that is quintessential in Mexican cooking. While simple in preparation, the depth of flavor achieved by refrying the beans in lard or oil elevates the beans to a whole new level. These refried beans are a popular accompaniment to a wide variety of Mexican dishes, from tacos and burritos to enchiladas. The slightly crispy edges and soft interior make them irresistible, offering a delightful texture and flavor that perfectly complements other dishes.

Sopa de Frijoles (Mexican Bean Soup)

Sopa de Frijoles is a traditional Mexican soup that combines hearty beans with aromatic herbs and spices. This comforting dish is a common meal in many households, especially in rural areas, where beans are a staple food. The soup is flavorful and filling, often served with a squeeze of lime and some crispy tortilla strips for extra texture.

• 2 cups dried pinto beans
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1 carrot, peeled and chopped
• 1 bay leaf
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Tortilla strips, for garnish (optional)

1. Rinse and soak the beans overnight or use the quick-soak method.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
3. Add the chopped tomato and carrot, and cook for another 5 minutes.
4. Stir in the soaked beans, bay leaf, and broth. Bring the mixture to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
5. Season with salt and pepper to taste.
6. Remove the bay leaf, and use a potato masher to mash some of the beans in the pot to create a thicker, creamier texture.
7. Serve hot, garnished with fresh cilantro, lime wedges, and tortilla strips if desired.

Sopa de Frijoles offers a wonderfully rich and warming taste that perfectly reflects the simplicity and heartiness of Mexican comfort food. The slow-cooked beans and vegetables, combined with the aromatic broth, create a soothing and satisfying meal. The addition of lime and crispy tortilla strips adds a burst of freshness and texture that elevates the dish. This soup is a great example of how beans, when cooked with love and patience, can become the star of a flavorful and nurturing dish.

Frijoles Negros (Black Beans)

Frijoles Negros, or black beans, are another essential part of Mexican cuisine. These beans are prized for their slightly sweet flavor and firm texture. In Mexico, black beans are often prepared simply with onions, garlic, and spices, making them a versatile side dish or filling for tacos, burritos, and even tamales. This dish is incredibly nutritious and pairs perfectly with many Mexican dishes.

• 2 cups dried black beans
• 1 onion, halved
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon cumin
• Salt to taste
• 2 tablespoons vegetable oil or lard

1. Rinse the beans thoroughly and soak them overnight or use the quick-soak method.
2. In a large pot, place the soaked beans with the halved onion, smashed garlic, and bay leaf. Cover with water (about 6 cups).
3. Bring the mixture to a boil, then reduce the heat and simmer for about 2 hours, or until the beans are tender.
4. Once the beans are cooked, discard the onion and bay leaf.
5. Heat the oil or lard in a skillet over medium heat. Add the cumin and cook for about 1 minute to bring out its flavor.
6. Add the cooked beans to the skillet, stirring to coat them in the oil and cumin. Fry the beans for about 5-10 minutes, mashing them slightly to reach your desired consistency.
7. Season with salt to taste and serve.

Frijoles Negros are a popular dish throughout Mexico, known for their bold flavor and versatility. The simple combination of onions, garlic, and cumin highlights the natural taste of the black beans, making them an excellent accompaniment to a variety of dishes. Whether served with rice, tacos, or grilled meats, these beans provide a nutritious and delicious addition to any meal. The slightly mashed texture adds creaminess, while the cumin brings a warm, earthy depth to the beans. It’s a classic Mexican side dish that never disappoints.

Enfrijoladas (Tortillas in Bean Sauce)

Enfrijoladas are a traditional Mexican dish where tortillas are smothered in a flavorful bean sauce, often made from refried beans. It’s a comforting and easy dish that is loved for its rich flavors and versatility. This dish can be served for breakfast, lunch, or dinner and can be customized with various toppings such as cheese, sour cream, or chicken.

• 2 cups of refried beans (prepared using the Frijoles Refritos recipe above)
• 8 corn tortillas
• 1/2 cup chicken broth or water
• 1/4 cup crumbled queso fresco (optional)
• 1/4 cup sour cream (optional)
• 1/4 cup sliced onions (optional)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

1. Heat the refried beans in a saucepan over medium heat, adding chicken broth or water to create a smooth, pourable consistency. Adjust the liquid to your preferred texture.
2. In a skillet, heat the vegetable oil over medium heat and lightly fry the tortillas for about 30 seconds on each side until they are warm and slightly crispy.
3. Dip each fried tortilla into the warm bean sauce, ensuring they are fully coated.
4. Place the coated tortillas on a serving plate, stacking them as desired.
5. Top with crumbled queso fresco, sour cream, and sliced onions if desired. Season with salt and pepper to taste.
6. Serve warm with additional toppings, such as salsa or cilantro.

Enfrijoladas are a delightful dish that demonstrates the magic of combining beans with simple ingredients like tortillas and a few savory toppings. The silky texture of the refried beans forms a rich sauce that coats the tortillas beautifully, making each bite full of flavor. This dish is often served in Mexican households as a quick yet satisfying meal, especially for breakfast or dinner. Its adaptability allows for endless variations depending on personal taste, but its authenticity lies in the deep, comforting flavors of the beans that make it a beloved classic.

Frijoles con Puerco (Beans with Pork)

Frijoles con Puerco is a hearty and flavorful Mexican dish that combines tender pork with beans, creating a rich and savory stew. This dish is often served during family gatherings or special occasions, showcasing the combination of pork and beans in a comforting, savory stew. The slow-cooked pork adds depth of flavor to the beans, making it a filling and satisfying meal.

• 2 cups dried pinto beans
• 1 lb pork shoulder or pork stew meat, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 dried guajillo chiles, seeds removed and soaked
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• 6 cups water or chicken broth
• 2 tablespoons vegetable oil

1. Rinse and soak the pinto beans overnight or use the quick-soak method.
2. In a large pot, heat the vegetable oil over medium heat. Add the pork chunks and brown them on all sides.
3. Add the chopped onion, garlic, and tomatoes to the pot, and cook until softened.
4. Blend the soaked guajillo chiles with a small amount of water to create a smooth sauce. Pour the sauce over the pork and vegetables in the pot.
5. Add the soaked beans, bay leaves, cumin, and chicken broth or water. Bring to a boil.
6. Reduce the heat and simmer for 2-3 hours, or until the pork is tender and the beans are soft. Add water as needed to keep the ingredients covered.
7. Season with salt and pepper to taste before serving.

Frijoles con Puerco is a hearty, rustic dish that exemplifies the richness of traditional Mexican comfort food. The combination of tender pork and beans, slow-cooked to perfection, results in a stew that is both filling and flavorful. The guajillo chiles add a mild heat and a deep, smoky flavor that complements the pork beautifully. This dish is perfect for colder months or family gatherings, where the slow cooking process allows the flavors to meld together into something truly satisfying.

Tacos de Frijoles (Bean Tacos)

Tacos de Frijoles are a simple and satisfying Mexican meal. Using refried beans as the base, these tacos offer a delicious vegetarian option that’s both flavorful and nutritious. The warm beans, paired with fresh toppings like lettuce, cheese, and salsa, create a perfect handheld meal. It’s a dish that’s popular for its simplicity and versatility.

• 2 cups refried beans (prepared using the Frijoles Refritos recipe above)
• 8 soft corn tortillas
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup salsa (fresh or store-bought)
• 1/4 cup sour cream (optional)
• 1 tablespoon vegetable oil for frying (optional)
• Salt and pepper to taste

1. Warm the refried beans in a saucepan over low heat, adjusting the consistency with a bit of water or broth if necessary.
2. Heat the corn tortillas on a skillet or in a microwave until soft. If you prefer a slightly crispy taco, lightly fry the tortillas in vegetable oil for about 30 seconds on each side.
3. Spread a generous amount of refried beans onto each tortilla.
4. Top with shredded lettuce, crumbled queso fresco, salsa, and a dollop of sour cream, if desired.
5. Season with salt and pepper to taste and serve immediately.

Tacos de Frijoles are the perfect combination of simplicity and flavor. The creamy, savory refried beans serve as the perfect base for the crunchy tortillas and fresh toppings. This dish is a favorite for its versatility, as it can be customized with various salsas, toppings, or even additional vegetables like avocado or radishes. Whether for a quick lunch or a light dinner, these bean tacos are sure to satisfy with their comforting, wholesome flavors.

Frijoles a la Mexicana (Mexican-Style Beans)

Frijoles a la Mexicana is a vibrant, flavorful dish that incorporates tomatoes, onions, and jalapeños to create a colorful and zesty variation of the traditional refried beans. The addition of these fresh ingredients gives the beans a lively, tangy taste that’s perfect as a side dish to a variety of Mexican meals, from grilled meats to tacos or rice.

• 2 cups pinto or black beans, cooked
• 2 tomatoes, chopped
• 1/2 onion, finely chopped
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 2 tablespoons vegetable oil or lard
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

1. In a skillet, heat the oil or lard over medium heat. Add the chopped onion and sauté until soft.
2. Add the chopped tomatoes and jalapeños to the skillet, and cook until the tomatoes begin to break down, about 5 minutes.
3. Stir in the cooked beans and cumin, and cook for another 10 minutes, mashing some of the beans as they cook.
4. Adjust the consistency with a little water or bean broth if necessary.
5. Season with salt and pepper to taste, and garnish with fresh cilantro if desired before serving.

Frijoles a la Mexicana offers a colorful and flavorful twist on traditional beans, highlighting the fresh, zesty flavors of tomatoes, onions, and jalapeños. The tanginess of the tomatoes and the mild heat of the jalapeños elevate the simple beans into a lively side dish. This dish is perfect for those who enjoy the bold, vibrant flavors typical of Mexican cuisine. It pairs wonderfully with grilled meats, tacos, or as a flavorful addition to any Mexican feast, offering a perfect balance of heat and freshness.

Frijoles de Cielo (Heavenly Beans)

Frijoles de Cielo is a sweet and rich dessert-style bean dish that combines the creamy texture of beans with the richness of sugar and cinnamon. This dessert is commonly enjoyed in some regions of Mexico, particularly during special occasions. It’s a surprising yet delicious twist on beans, showcasing their versatility in Mexican cuisine.

• 2 cups cooked pinto beans
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 2 tablespoons butter
• 1/2 cup milk or cream
• Pinch of salt

1. In a blender or food processor, puree the cooked beans until smooth. If the beans are too thick, add a little bit of water or milk to reach a smooth consistency.
2. In a saucepan, melt the butter over medium heat. Add the pureed beans, sugar, cinnamon, vanilla extract, and a pinch of salt.
3. Stir the mixture constantly, allowing it to cook for about 10-15 minutes, until it thickens to a custard-like consistency.
4. Gradually add the milk or cream, stirring continuously until you reach a smooth, velvety texture.
5. Serve warm or chilled as a dessert, optionally garnished with a sprinkle of cinnamon.

Frijoles de Cielo is a delightful Mexican dessert that transforms humble beans into a creamy, sweet treat. The combination of cinnamon, vanilla, and butter creates a rich and comforting flavor profile, making it a beloved dessert for many. This dish highlights the adaptability of beans in Mexican cuisine, proving that they can be used in both savory and sweet applications. Whether served at a festive gathering or as a comforting treat after a meal, Frijoles de Cielo is sure to surprise and please.

Frijoles con Chile (Beans with Chile)

Frijoles con Chile is a robust and flavorful dish where beans are cooked with various types of chiles, creating a dish with layers of smokiness, heat, and depth. It’s a perfect example of how chiles are used to enhance the natural flavor of beans in Mexican cuisine. The dish is often served with tortillas and rice for a complete meal.

• 2 cups pinto beans, soaked overnight
• 2 dried ancho chiles, seeds removed
• 1 dried pasilla chile, seeds removed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon cumin
• Salt to taste
• 6 cups water or chicken broth
• 1 tablespoon vegetable oil

1. Rinse the soaked beans and place them in a large pot. Add water or chicken broth and bring to a boil.
2. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
3. In a separate pan, heat the oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
4. Tear the dried chiles into pieces and toast them lightly in the pan for about 1-2 minutes. Then, add a bit of water and let them soak for a few minutes until soft.
5. Blend the chiles with a small amount of the bean cooking liquid to form a smooth sauce.
6. Once the beans are cooked, add the chile sauce, cumin, and salt. Stir to combine and let the beans simmer in the sauce for an additional 20 minutes, allowing the flavors to meld together.
7. Serve the beans with rice, tortillas, or your favorite Mexican dish.

Frijoles con Chile is a bold, flavorful dish that brings together the deep, earthy flavors of the beans and the complex heat from the chiles. The combination of ancho and pasilla chiles gives the beans a smoky, rich flavor, while the cumin adds a hint of warmth. This dish is perfect for those who enjoy a bit of spice in their meals and is a great side dish or even a main course. Paired with rice or tortillas, it’s a satisfying, comforting meal that exemplifies the beauty of Mexican bean cuisine.

Frijoles de la Sierra (Mountain-Style Beans)

Frijoles de la Sierra, or Mountain-Style Beans, is a traditional dish from the mountainous regions of Mexico, where beans are cooked with wild herbs and locally sourced ingredients. This rustic, earthy dish is often served with grilled meats or tortillas. The unique addition of wild herbs gives these beans a distinct flavor profile, reflecting the flavors of the Mexican countryside.

• 2 cups dried black beans or pinto beans
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon oregano (preferably Mexican oregano)
• 1 small bunch of wild herbs (such as epazote, if available)
• Salt and pepper to taste
• 6 cups water

1. Rinse the dried beans and soak them overnight or use the quick-soak method.
2. In a large pot, combine the soaked beans with water, onion, and garlic. Bring to a boil.
3. Reduce the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
4. Once the beans are cooked, add the fresh cilantro, oregano, and wild herbs (such as epazote). Stir to incorporate.
5. Season with salt and pepper to taste, and let the beans simmer for an additional 10-15 minutes to allow the herbs to infuse the beans with their flavor.
6. Serve the beans with tortillas or as a side to grilled meats.

Frijoles de la Sierra is a flavorful, rustic dish that brings the essence of Mexico’s mountainous regions to the table. The fresh herbs and earthy beans create a dish full of complex flavors that are comforting and hearty. The inclusion of wild herbs like epazote adds an authentic touch, making it a true representation of regional Mexican cooking. This dish is perfect for outdoor gatherings or any meal that calls for a taste of the Mexican countryside, offering a perfect balance of rustic simplicity and depth of flavor.

Frijoles Charros (Mexican Cowboy Beans)

Frijoles Charros is a rich, savory bean dish that combines tender beans with bacon, chorizo, and spices, creating a hearty and flavorful stew. This dish is often served at barbecues and family gatherings, showcasing the bold flavors of Mexican comfort food. It’s a fantastic way to enjoy beans with a bit of meat and spice, making it a filling and satisfying meal.

• 2 cups pinto beans, soaked overnight
• 1/2 lb bacon, chopped
• 1/2 lb chorizo, crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1-2 jalapeños, chopped (optional, for heat)
• 1/2 cup fresh cilantro, chopped
• 4 cups water or chicken broth
• Salt and pepper to taste
• Lime wedges, for serving (optional)

1. Rinse and soak the beans overnight or use the quick-soak method.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Add the crumbled chorizo to the pot and cook until browned.
4. Add the chopped onion, garlic, and jalapeños (if using), and sauté until softened.
5. Stir in the chopped tomatoes and cook for another 5 minutes, allowing them to break down slightly.
6. Add the soaked beans, cilantro, and water or chicken broth. Bring the mixture to a boil.
7. Reduce the heat and simmer for 1.5-2 hours, or until the beans are tender and the flavors have melded together.
8. Season with salt and pepper to taste and serve hot, garnished with lime wedges if desired.

Frijoles Charros is a classic Mexican dish that’s beloved for its rich, savory flavors and hearty ingredients. The bacon and chorizo infuse the beans with a smoky, spicy depth, while the tomatoes and cilantro bring freshness to the dish. This dish is perfect for gatherings, as it pairs well with grilled meats and tortillas. The combination of beans and meat makes it both a filling side and a main course, offering a comforting taste of Mexican tradition in every bite.

Frijoles Borrachos (Drunken Beans)

Frijoles Borrachos is a popular Mexican dish that takes beans to the next level by simmering them with beer and spices. The beer adds a unique depth of flavor, making these beans perfect for pairing with grilled meats or enjoying on their own. It’s a dish full of rich, savory flavors with a slight hint of bitterness from the beer, perfect for those who enjoy bold, flavorful foods.

• 2 cups pinto beans, soaked overnight
• 1/2 lb bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1-2 jalapeños, chopped (optional)
• 1 bottle of dark beer (preferably Mexican beer like Negra Modelo)
• 4 cups water or chicken broth
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

1. Rinse and soak the beans overnight or use the quick-soak method.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion, garlic, and jalapeños (if using) to the pot and sauté until softened.
4. Stir in the chopped tomatoes and cook for 5 minutes.
5. Add the soaked beans, bacon, cumin, beer, and chicken broth. Bring to a boil, then reduce the heat to a simmer.
6. Cook for 2-3 hours, or until the beans are tender and have absorbed the flavor of the beer and spices.
7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Frijoles Borrachos is a flavorful and unique dish that perfectly marries the earthiness of beans with the rich, malty flavor of beer. The bacon and tomatoes add savory depth, while the beer enhances the dish with subtle bitterness, making it an interesting and delicious choice for those who enjoy bold flavors. These beans are often served alongside grilled meats, making them a perfect addition to any Mexican barbecue. They are a great way to elevate a simple bean dish and provide an unforgettable flavor experience.

Frijoles al Horno (Baked Beans)

Frijoles al Horno is a baked bean dish commonly enjoyed in Mexico as a side dish for many meals. It’s a simple yet flavorful dish, often served with rice or grilled meats. The beans are slow-baked in a tomato-based sauce, resulting in a tender, savory, and slightly tangy dish that pairs wonderfully with a variety of Mexican staples.

• 2 cups cooked pinto beans (or black beans)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 cup green chili, chopped (optional for heat)
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 2 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 cup grated cheese (optional, for topping)

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat a little oil over medium heat and sauté the chopped onion and garlic until soft.
3. Add the chopped tomatoes, green chili (if using), tomato paste, cumin, and oregano. Cook for another 5 minutes, allowing the tomatoes to break down and the flavors to meld together.
4. In a large oven-safe dish, combine the cooked beans with the tomato mixture and vegetable or chicken broth. Stir everything together to combine.
5. Season with salt and pepper to taste, and bake the beans in the oven for about 45 minutes, or until the liquid has reduced and the beans are tender.
6. Optional: Top with grated cheese in the last 10 minutes of baking, allowing it to melt and form a golden crust.
7. Serve hot, garnished with fresh cilantro if desired.

Frijoles al Horno is a deliciously comforting baked bean dish that brings out the natural sweetness of the tomatoes and the earthiness of the beans. The slow baking process allows the beans to absorb all the spices and tomato sauce, creating a deeply satisfying flavor. This dish is perfect as a side for a variety of Mexican dishes, including grilled meats, tacos, and rice. The cheese topping adds a creamy texture that makes this dish even more indulgent, offering a perfect balance of savory and hearty flavors.

Note: More recipes are coming soon!