Borracho beans, or “drunken beans,” are beans cooked with flavorful alcohol, along with bacon or ham. Tequila complements the smokiness of the cured meat, while chipotle chilies add spice. But save your top-shelf tequila for sipping; any inexpensive tequila works well here (however, if you prefer, you can omit it entirely). Offer the beans as a side to any Tex-Mex or Mexican-style main, or use them as a filling in tacos and burritos. Or make a light meal by serving with rice, sour cream and salsa. Refrigerate leftovers in an airtight container for up to three days; when reheating, thin with broth or water to the desired consistency.