Drunken Beans 3 Comments

Jul 23, 2008

Two years ago, a bunch of friends and I went to Belize during Thanksgiving—somehow they convinced their families that they really needed to get away. We had a great time. What really surprised me the most was the diversity of the food. One day we would be eating traditional Belizean food, the next we would be feasting on upscale french food. As part of my souvenir shopping (coffee, hot sauce, and rum) I found a great little cookbook, 50 restaurants across Belize contributed their most popular dishes. The cook book has been sitting on my shelf since I got back.

Today, I feature a delicious recipe from the cookbook. Drunken Beans! We needed a recipe for a camp trip we were all going on, and this drunken bean recipe delivers great results. The combination of bacon, onions, pinto beans, tomatoes, cilantro and jalapeno add incredible flavor and texture. Everyone helped themselves to seconds.

Drunken Beans (Image 2)


¾ pound bacon slices,chopped
3 large onions, chopped
4 pounds cooked pinto beans, drained
3 bottles of beer
3 cups beef broth
3 large tomatoes, chopped
1 ½ cups fresh cilantro, chopped
3 jalapenos, diced
1 tablespoon sugar



Prep Time

30 minutes

Cook Time

2 hours


Cook bacon on meduim in a heavy pot until crisp. Add onion and saute until soft. Add all other ingredients. Season with salt and pepper. Reduce heat and simmer for one hour.

Note: Can be made a day ahead to allow flavors to blend properly.


Mmmm A Taste of Belizean cooking

Filed Under

Side Dish

Spices Used


Other Ingredients Used

Pinto Beans


I made this the other week for a get together, so delicious! The flavors were incredible.

—Kate, over 5 years ago

You should try this same recipe using CULANTRO not celantro. I also used blackeye peas really good.Belizeanbelle@hotmail.com

—Belizeanbelle, over 4 years ago

the name should be drunken cook not drunked beans :D

Coffee Flavors, over 4 years ago

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