I love this recipe because it’s the ultimate comfort food with a bold, smoky twist. The combination of peppers, chiles, and spices creates a deep, savory flavor that pairs perfectly with grilled meats or tacos. The smoker adds an irresistible woodsy aroma, while the slow cook ensures the beans are tender and infused with every layer of seasoning. It’s a big-batch recipe that’s perfect for gatherings—and it tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 cup finely diced smoked sausage alternative or plant-based smoked protein 1 sweet onion, finely diced 1 jalapeño pepper, seeds removed and finely diced 1 Fresno pepper, seeds removed and finely diced 4 cloves garlic, crushed or minced 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 10 oz can diced tomatoes and green chiles (RO-TEL) 3 15-oz cans pinto beans 3 cups rich vegetable broth 3 bay leaves Cilantro and cotija cheese, for serving
Directions
I preheat my smoker to 300°F (150°C) with the lid closed.
In a Dutch oven, I cook the diced smoked protein over medium heat on the stovetop until it’s lightly browned and fragrant.
I add the diced onion, jalapeño, and Fresno peppers to the pot, cooking for about 4–5 minutes until the vegetables soften.
I stir in the garlic, oregano, and cumin, cooking for another minute until the mixture becomes aromatic.
I add the pinto beans (undrained), diced tomatoes with green chiles, vegetable broth, and bay leaves, stirring to combine everything.
I transfer the pot to the smoker and cook uncovered for about 3 hours, stirring occasionally.
If the beans start to dry out, I add more broth or liquid as needed to keep them saucy.
Once they’ve absorbed the smoky flavor and thickened to my liking, I remove the bay leaves and serve the beans warm, garnished with chopped cilantro and cotija cheese.
Servings and Timing
This recipe makes 16 servings.
Prep time: 30 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes
Variations
I sometimes make this dish vegetarian by skipping the smoked protein and using smoked paprika or liquid smoke for flavor.
For a spicier version, I leave some seeds in the peppers or add chipotle chiles in adobo.
If I want a thicker texture, I mash a few of the beans at the end of cooking.
I’ve also swapped the pinto beans for black beans or red kidney beans for a different twist.
For an extra depth of flavor, I use fire-roasted diced tomatoes instead of regular ones.
Storage/Reheating
I store leftover beans in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop over medium heat, adding a splash of water or broth if they’ve thickened too much. They can also be frozen for up to 2 months—I let them cool completely before freezing, then thaw overnight in the fridge and reheat on the stove.
FAQs
Can I make these without a smoker?
Yes, I can cook them on the stovetop or in the oven at 300°F. While they won’t have the same smoky flavor, they’ll still be delicious.
What’s the best wood for smoking?
I like using hickory, oak, or mesquite for a strong, smoky flavor that complements the beans.
Can I use dry beans instead of canned?
Yes, I soak and cook dry pinto beans first, then follow the recipe from step 2 using about 4–5 cups of cooked beans.
What can I substitute for the broth?
I use chicken broth, beef broth, or a mix of both depending on what I’m serving it with.
How spicy are these beans?
They’re mildly spicy, but I can easily adjust the heat by adding or omitting the peppers.
Can I make them ahead for a party?
Definitely—I often make them a day before, then reheat slowly before serving. The flavor actually deepens overnight.
What’s the best way to serve these beans?
I serve them alongside grilled meats, in burritos, over rice, or even as a dip with tortilla chips.
Can I add more vegetables?
Yes, I sometimes add corn, bell peppers, or diced zucchini for more texture and color.
How do I make them thicker?
I mash a few beans with the back of a spoon or simmer longer uncovered until the liquid reduces.
Can I make this recipe in a slow cooker?
Yes, I transfer everything to a slow cooker after step 4 and cook on low for 4–5 hours or until the flavors blend beautifully.
Conclusion
These Smoked Drunken Beans are my go-to side dish whenever I fire up the smoker. The combination of smoky, savory, and slightly spicy flavors makes them absolutely addictive. I love how easy they are to customize—whether I’m cooking for a crowd or prepping for the week, these beans always deliver that perfect, comforting taste of the Southwest.
A rich, smoky, and savory pot of Borracho Beans (Smoked Drunken Beans) made with pinto beans, peppers, onions, tomatoes, and aromatic Mexican spices. Perfectly tender and full of flavor, these beans are a crowd-pleasing side or main dish for barbecues, tacos, or any casual meal.
Ingredients
1 cup finely diced smoked sausage alternative or plant-based smoked protein
1 sweet onion, finely diced
1 jalapeño pepper, seeds removed and finely diced
1 Fresno pepper, seeds removed and finely diced
4 cloves garlic, crushed or minced
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 (10 oz) can diced tomatoes and green chiles (RO-TEL)
3 (15 oz) cans pinto beans (undrained)
3 cups rich vegetable broth
3 bay leaves
Cilantro and cotija cheese, for serving
Instructions
Preheat smoker to 300°F (150°C) with the lid closed.
In a Dutch oven, cook diced smoked protein over medium heat until lightly browned and fragrant.
Add onion, jalapeño, and Fresno peppers. Cook for 4–5 minutes until softened.
Stir in garlic, cumin, and oregano. Cook for 1 minute until aromatic.
Add pinto beans (undrained), diced tomatoes with green chiles, vegetable broth, and bay leaves. Stir to combine.
Transfer the pot to the smoker and cook uncovered for about 3 hours, stirring occasionally.
If the beans begin to dry out, add more broth or liquid to maintain a saucy consistency.
Once the beans have thickened and absorbed the smoky flavor, remove the bay leaves.
Serve warm, garnished with chopped cilantro and cotija cheese.
Notes
Use smoked paprika or a splash of liquid smoke for a vegetarian version without smoked protein.
Adjust spice level by adding more peppers or chipotle chiles in adobo.
For a thicker texture, mash a few beans at the end of cooking.
Fire-roasted diced tomatoes add extra depth and flavor.
Can be made ahead and reheated — flavors intensify overnight.
Freeze cooled beans for up to 2 months; reheat gently with added broth.
