Travel Bites: Erica’s Famous Drunken Pinto Beans!.

By Posted in - Europe & Food & Travel Bites on October 23rd, 2012

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Welcome to the third installment of Travel Bites!

We have been staying in Florence, Italy for the past couple of weeks and there comes a point where you just get tired of eating pasta every night (did I just say that?!?). As luck would have it we were able to enjoy many a home cooked dinner with Erica from OverYonderlust and she shared with us her favorite vegetarian bean recipe:

Borracho Beans (aka: Drunken Beans!)

This recipe is amazing! If you are a fan of beans you will LOVE it. Trust me.

The best part is that drunken beans are incredibly easy to make, taste fantastic and are easy on the wallet. You should be able to get these ingredients just about anywhere in the world making it extremely versatile as well. The only thing to keep in mind is that you have to let the beans soak for a few hours before you cook them.

Thank you Erica for sharing your favorite vegetarian bean recipe with us!

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1 onion chopped

2 cloves of garlic chopped

1/2 cup of cilantro (or parsley if you can’t find cilantro)

1 cube of veggie boullion

2 cups Pinto beans (dried, if you can’t find Pinto you can use a different variety)

1 can of beer

1/2 red pepper

1 – 2 tomatos

1 jalepeno (optional)

Add any additional spices to taste – salt, pepper, oregano, etc

Important Step: About 4 – 5 hours ahead of preparing this meal you will need to soak your dry pinto beans in a large bowl. Simply toss them in a bowl and fill it with water. Stir the beans around a bit then toss that water out (this cleans the beans). Fill the bowl again with water and wait. The beans will start to soften in about 4 -5 hours and then they’ll be good to go. As an alternative you can soak the beans overnight and then they will be ready first thing in the morning.

Cooking Your Beans: As promised this is very easy – after your beans have been soaked you simply put them in a large pot and cover them with water. After that you add in all of your chopped veggies and then take a large beer and pour it in. Add in any additional spices you might want and your boullion cube. Bring the uncovered pot to a boil. After it starts boiling, reduce it to a simmer and cover the pot. Let it simmer for approximately 2 hours and Voila! You have fantastic beans!


Got a crock pot? Instead of soaking your beans ahead of time simply add everything to the crockpot and put it on low heat for about 8 hours. Easy!

Did you miss the first two installments of Travel Bites? Be sure to check them out here:

My go-to around the world salad 

Cornmeal Pancakes- Savory & Sweet

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*Please remember all photos on this website, unless otherwise noted, are copyrighted and property of Beers and Beans Travel Website & Bethany Salvon. Please do not use them without my permission. If you do want to use one of them please contact me first. Thanks!

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(5) awesome folk have had something to say...

  • Brooke vs the World -

    October 23, 2012 at 3:44 am

    I am SO making these!!! Pat and I have been eating most vegetarian (well mostly vegan!) for the past month and this will work perfectly! Will be trying nom!

  • Christine -

    October 23, 2012 at 4:37 am

    Have been on a hunt for more vegetarian recipes with beans—my black beans, brown rice and salsa or siracha is getting a bit old. Definitely going to bookmark and try this one!

  • Dariece – Goats On The Road -

    October 24, 2012 at 7:15 am

    Great post! It sounds like a delicious recipe. If I wasn’t living in Yangzhou, China (where I can’t find pinto beans and jalapenos!) I would be making it tonight. Cheers.

  • Juliann | Browsing the Atlas -

    October 24, 2012 at 1:29 pm

    I;m not usually much of a bean eater, but this sounds really good and easy to make. I pinned it so I don’t forget to try it. Thanks for the recipe!

  • Christy -

    October 25, 2012 at 5:15 pm

    That looks delicious! Anything with fresh cilantro, onions and tomatoes gets my vote. I’m going to have to try this.