Authentic Borracho Beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Additional Time
8 hrs
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Total Time
11 hrs 20 mins
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Servings
8 people
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Calories
341 kcal
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Course
Side Dish
Authentic Borracho Beans
Description
Authentic Borracho Beans start with dried pinto beans soaked overnight, then simmered with chicken stock, Mexican beer, water, and salt pork or ham for robust savory depth. Separately, bacon is cooked crisply and vegetables including onion, jalapeno peppers, and garlic are sautéed in reserved bacon fat to infuse their flavors. These are added along with pork lard, fresh chopped cilantro, tomatoes, cumin, oregano, salt, and black pepper to the beans, which continue to cook low and slow until tender.
The result is a richly seasoned, soupy dish with a complex profile featuring smoky pork, spicy jalapeno heat, aromatic herbs, and the subtle maltiness of beer. This dish serves as a comforting main or side, often enjoyed with Mexican meals for its hearty texture and layered flavors.
The recipe accommodates alternative preparation methods if the beans are not soaked overnight, such as hot or quick soaking. Adjust salt near the end, as salt pork varies in saltiness. Leftovers can be reheated on the stove with added liquid to maintain texture, and Borracho Beans freeze well for extended storage.
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 pepper seeded and finely chopped
- 3 cloves garlic minced
- 2 tablespoon pork lard optional
- ½ cup cilantro fresh, chopped
- 2 tomato roughly chopped
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 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
- Visual step-by-step video is available for guidance and clarity.
- If soaking beans overnight is missed, rapid soaking methods using boiling water followed by resting can be used.
- Salt pork saltiness varies; taste beans before adding salt to prevent oversalting.
- Pork lard enhances flavor authenticity; it can be found in Hispanic markets.
- Reheat leftovers gently on medium heat, adding liquid to restore "soupy" consistency.
- Store leftovers refrigerated up to 6–7 days or freeze for months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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