Authentic Borracho Beans
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Additional Time
8 hrs
-
Total Time
11 hrs 20 mins
-
Servings
8 people
-
Calories
341 kcal
-
Course
Side Dish
Authentic Borracho Beans
Report
These Borracho Beans are about as comforting of a pot of food as you'll ever make. Warm, delicious, and wonderful any time of the year. Allowing the beans overnight ensures they will cook evenly and be perfectly tender.
Share:
Ingredients
- 1 lb pinto beans dried
- 4 cups chicken stock
- 1 bottle beer preferably Mexican, not dark
- 2 cups water plus more as the beans simmer
- 1 pound salt pork or ham bone or ham hocks, See NOTES
- 6 lices Bacon roughly chopped
- 1 medium onion chopped
- 2 Jalapeno peppers seeded and finely chopped
- 3 cloves garlic minced
- 2 tablespoon pork lard optional
- ½ cup cilantro fresh, chopped
- 2 tomatoes roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt See NOTES
- 1 teaspoon black pepper
Instructions
- Soak the beans overnight. The next day, drain and add beans into a large pot.
- Add the stock, beer, water, and salt pork (or ham bone) to the pot and simmer on low for 1½ hours. Stir occasionally to prevent the beans from sticking to the bottom of the pot.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel-line plate.
- Pour out all but 2 tablespoon of the bacon grease from the skillet and then heat over medium heat.
- Add the onion, peppers and garlic and cook until soft, about 3 to 4 minutes.
- Add to the simmering beans the cooked bacon and sautéed vegetables, along with the pork lard (if using), cilantro, tomatoes, cumin, oregano, black pepper, and salt (to taste). Simmer for another 1½ hours, or until the beans are tender. Stir occasionally and add more water to maintain a "soupy" consistency.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- If you forget to soak the beans overnight, you have two options:
- If cooking with salt pork, be sure to taste the beans before adding salt. Some salt porks are very salty and others are not. If yours is salty, you may need to add very little salt. Add the salt near the end of the simmering process.
- Pork lard adds an amazing depth of flavor and gives the beans a very authentic taste. Pork lard can be found at your local Hispanic food market.
- Reheat beans over medium heat on the stove and add more water or stock to reach the "soupy" consistency. Leftovers will keep in the fridge for up to 6 to 7 days. They freeze nicely for months.
- Hot soak - Cover the beans with 10 cups of water in a large pot, and bring to a boil for 3 minutes. Turn off the heat, cover, and let the beans sit for 4 hours. Then proceed with the recipe.
- Quick soak - Cover the beans with 6 cups of water in a large pot, and bring to a boil for 3 minutes. Turn off the heat, cover, and let the beans sit for 1 hour. Then proceed with the recipe.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
63mg
(21%)
Sodium
712mg
(30%)
Potassium
342mg
(10%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
376IU
(8%)
Vitamin C
11mg
(12%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 712mg | 30% |
| Potassium | 342mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
