Frijoles Borrachos (Drunken Baked Beans) Recipe

I was unsure about the amount of beans needed for 3 cups, so I opted to use 2 cans. Realizing that it wasn't sufficient, I threw in an extra can of black beans and proceeded to follow the recipe as instructed. I began cooking in the oven, then transferred the dish to a friend's place where we finished it off in the smoker. The results were phenomenal. The heat level was just right, and the addition of jalapenos provided a delightful flavor. I also had some Mexican oregano on hand, which I used in the dish.

I've made this recipe for the 3rd or 4th time today. In the past, I used canned beans and followed the instructions. But this time, I decided to use a pound of Rancho Gordo Cranberry Beans and adjusted the amount of beer slightly to accommodate the softer beans. After an hour in the oven, the aroma is already making my mouth water! I'm confident these beans will be a hit at the potluck. Thank you, Chef John, for another fantastic recipe!

Absolutely scrumptious! I made a couple of tweaks by using minced fresh garlic instead of garlic powder and incorporating freshly picked oregano from my herb garden. I also opted for three cans of drained (not rinsed) pinto beans. Baked them at 425 degrees for about 2 hours to get that perfect thick consistency. The feedback was phenomenal—folks were practically begging for the recipe! It was my inaugural attempt at baked beans, and it turned out to be a resounding success!

I always feel intimidated when it comes to making beans, but this recipe turned out to be incredibly simple and easy to follow. The beans were a hit at a poker game. I skipped the bacon at the end, but they were still delicious! I doubled the recipe and used two large cans of pinto beans. By mistake, I added a bit more sugar, which gave the beans a delightful extra touch of sweetness. I also threw in a spicy jalapeño, which paired perfectly with the sweetness and tanginess from the mustard, vinegar, and beer. This was hands down the simplest bean recipe I've ever tried.

This recipe is a definite winner! To adjust the heat level, I skipped the jalapeno, yet the dish remained flavorful. However, there is a noticeable mistake in the recipe that I only caught when watching the video. I found that the original recipe didn't yield quite enough, but it became clear when I saw that Chef John added 3 cans of beans rather than the 3 cups stated in the recipe. Nevertheless, I served these beans alongside the mojo pork, and both recipes were absolute game changers!

This dish is absolutely delicious, although it's quite different from the drunken beans I've made before, which tend to lean more towards the savory side. I found that the type of salsa and beer used can really impact the final taste. Keep in mind that some salsas are sweeter than others, so you might need to adjust the sugar accordingly. As for the beer, well, it's all about personal preference - I personally like using a dark beer. Cooking is all about trying new things and being open to experimentation.

This recipe was a miss, unfortunately. Despite following it exactly, the dish didn't turn out as expected. We anticipated the beans to have a sweeter flavor, but the jalapeño ended up dominating all other tastes. For the next attempt, I would consider using green pepper instead and doubling the amount of brown sugar.

This recipe was quite simple to prepare. I followed the instructions closely, though I didn't have Mexican oregano on hand, so I substituted with marjoram. The dish turned out to be a real crowd-pleaser, and people were eager to know where I found the recipe. I paired it with smoked mojo pork and served it alongside steamed rice made in the Instant Pot.

Here is the rewritten review: "This dish was delicious, but I made a mistake by overcooking it. Next time, I will follow Chef John's recommended cooking time. The dish thickened significantly as it cooled down. I will definitely make it again in the future."

My family adores this recipe! It stays fresh in the refrigerator and pairs perfectly with rice for a speedy dinner option.

Huge hit - even my mom, who isn't a fan of baked beans, loved it!

It was a tremendous success, beyond belief!

I absolutely loved these baked beans! I followed the recipe exactly, but accidentally left them in the oven for a bit too long. Thankfully, I was able to solve the issue by adding some chicken stock to moisten them. Next time, I'll be sure to cook them for a shorter time. I was pleasantly surprised by the salsa addition, as I had some jars that I wasn't using for chips. The flavors were perfectly balanced with a lovely acidity and a hint of heat. These baked beans are more nuanced compared to traditional Southern ones. While my husband usually prefers his beans more liquidy, he couldn't get enough of the jalapenos in this dish and cleaned his plate. Thank you, Chef John!

Added sausage, but it was unnecessary. The blend of spices was excellent and, as mentioned, very simple to make.

Great recipe! I always include chorizo in mine, and slicing up a hotdog is a must for that traditional touch. Trust me, just Google it!

The only thing I would alter is to chop the bacon into pieces and sprinkle it on top before baking. The taste is fantastic. An added bonus is that they fill the kitchen with a wonderful smell.

Chef John, these beans are absolutely perfect!