Borracho Beans
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
305 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Borracho Beans
Description
This recipe begins with soaking and cooking dried pinto beans with water, onion, bay leaf, and salt until tender. Separately, bacon is cooked to render fat, then onions, garlic, ham, diced tomatoes, jalapeño, chipotle pepper, cilantro, and spices like cumin, paprika, and oregano are sautéed to build layers of flavor. The cooked beans and reserved bean liquid are combined with this mixture along with Mexican dark beer, and simmered to meld the flavors.
The dish offers a balance of smoky, savory, and mildly spicy notes from peppers and chipotle, with tender beans holding a flavorful broth. The beer adds richness and slight bitterness that complements the pork elements. Cooking slowly allows flavors to marry while the beans stay intact without bursting.
Borracho Beans serve as a filling, savory dish accompanying Mexican meals, often alongside rice, tortillas, or grilled meats. They can be adapted by using canned beans or made vegetarian by omitting meats and using vegetable broth. Variations on cooking methods include Instant Pot and slow cooker adaptations.
Storing leftovers in airtight containers refrigerated preserves flavors for several days, and the beans reheat well, maintaining their texture and taste.
Ingredients
- 1 pound pinto beans 2 cups, dried
- 6 cups water , or more if needed
- ¼ onion
- ½ teaspoon salt
- 1 bay leaf
For the Borracho Beans:
- 5 lices Bacon , chopped
- 1 cup ham diced or sausages
- ½ yellow onion chopped
- 3 cloves garlic , minced
- 2 tomato diced
- 1 jalapeno pepper seeded and chopped, or serrano pepper
- ½ - 1 chipotle pepper in adobo sauce , chopped (optional, but recommended for a smoky spice)*
- 1 cup cilantro fresh chopped, about 1/2 bunch
- 1/2 teaspoon cumin
- ½ teaspoon paprika
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 12 oz. dark beer (Mexican beer, if possible)
Instructions
Cook the Pinto beans:*
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving 1/4 cup of the liquid. Set aside.
Make Charro Beans:
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
Notes
- Canned pinto beans may be used by adding 5-6 cups with reserved liquid, substituting for dried beans.
- Chipotle peppers in adobo add smoky heat; leftover peppers and sauce can be frozen for future use.
- To avoid alcohol, substitute chicken broth to make Charro Beans instead.
- Vegetarian versions omit meat and add vegan chorizo or extra vegetables with vegetable bouillon.
- Slow cooker and Instant Pot methods both work for an easier hands-off cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 443mg | 18% |
| Potassium | 921mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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