Borracho Beans (Frijoles Borrachos)
User Reviews
4.7
Borracho Beans (Frijoles Borrachos)
Description
Borracho Beans (Frijoles Borrachos) rely on slow cooking pinto beans with bacon, spices, and beer to create a savory beans dish with a distinctive flavor. The soaking step softens the beans before simmering them with aromatics such as onion, jalapeno, garlic, and a mix of chili and oregano spices. Dark lager beer gives the beans a subtle maltiness that complements the smoky bacon and spices for a well-rounded taste. The beans cook until tender but maintain a pleasing texture without becoming mushy.
This recipe is designed as a hearty side or filling dish, typically served alongside Mexican food or enjoyed with tortillas. The balance of smoky, spicy, and herbal flavors makes it versatile with many meals.
For convenience, canned beans can be a substitute by skipping directly to the sautéing step with bacon and seasonings. Choosing fresh or dried jalapenos affects the heat level, and different darker beers can alter the flavor profile subtly. Proper soaking and simmering ensure tender beans with integrated seasonings.
Ingredients
- 1 pound pinto beans see tips below for using canned beans, dried
- water
- 1/2 pound Bacon uncooked
- 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 oregano Mexican oregano preferred, dried
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin ground
- 1 ounce can diced tomatoes
- 1 ounce bottle dark lager beer (I used Negra Modelo)
- 1 tablespoon dark brown sugar
- 1/4 cup cilantro chopped
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
- If using canned beans, drain and rinse four 15-ounce cans and start from the step with cooking bacon and seasonings.
- For best texture, dried beans are recommended as they become more tender and creamy after soaking and slow cooking.
- Green peppers such as jalapenos add heat, but milder peppers like poblanos or bell peppers can be used for less spice.
- Use a dark lager beer like Negra Modelo for deeper flavor; avoid sour beers which can negatively affect the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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