Borracho Beans (Frijoles Borrachos)
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4.7
330 reviews
Excellent
Borracho Beans (Frijoles Borrachos)
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Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes.
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Ingredients
- 1 pound dried pinto beans* (see tips below for using canned beans)
- water
- 1/2 pound uncooked bacon
- 1 small onion, diced
- 1 Jalapeno pepper diced (seeds and veins removed if you don't want it spicy)
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ancho chili powder (or regular if you don't have ancho)
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 ounce can diced tomatoes
- 1 ounce bottle dark lager beer (I used Negra Modelo)
- 1 tablespoon dark brown sugar
- 1/4 cup chopped cilantro
Instructions
- Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
- Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
- Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
- Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
- Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
- Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
- Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
- Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
- Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
- Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
- Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.
Notes
- Don't want to use dried beans? You can use canned beans instead. You will need four 15-ounce cans of pinto beans, drained and rinsed. Then skip to step 7.
- I recommend starting with dried beans for the most tender and creamy beans. If you've never cooked dried beans before, take a look at this post all about how to cook pinto beans on the stove.
- You can use any type of green pepper you have. I used jalapenos, but you could also use poblanos, serranos or even bell peppers if you don't want any heat whatsoever.
- You can use any beer you have on hand. I prefer making these beans with a darker-style beer, but you could use whatever you have in the fridge. Except a sour beer. Definitely don't use that.
Nutrition Information
Show Details
Serving
1/12th of recipe
Calories
235kcal
(12%)
Carbohydrates
28g
(9%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
329mg
(14%)
Potassium
642mg
(18%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
81IU
(2%)
Vitamin C
7mg
(8%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1/12th of recipe | |
| Calories | 235kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 329mg | 14% |
| Potassium | 642mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
330 reviews
Excellent
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