🍽️ FittestMe.aiFoodsNutrients

Borracho Beans Recipe

Mexican · Side dish · 135 min total

Borracho beans are a savory Mexican side dish made with pinto beans simmered in a flavorful broth of beer, bacon, and spices. This recipe delivers tender, smoky beans perfect for tacos or as a hearty side.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over
• 6 slices bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 (12 oz) bottle Mexican beer (such as Corona or Modelo)
• 4 cups chicken broth or water
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)

Instructions

1. Place beans in a large pot and cover with water by 2 inches. Bring to a boil, then remove from heat and let soak for 1 hour. Drain and rinse.
2. In a large Dutch oven or heavy pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in pot.
3. Add onion to drippings and cook until softened, about 5 minutes. Add garlic and jalapeño; cook 1 minute more.
4. Stir in beer, scraping up any browned bits. Add broth, tomatoes, cumin, oregano, bay leaf, salt, pepper, and drained beans. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beans are tender. Stir occasionally and add more liquid if needed.
6. Remove bay leaf. Stir in reserved bacon. Adjust seasoning. Serve garnished with cilantro.

Tips

• For a thicker consistency, mash some beans against the side of the pot.
• These beans taste even better the next day; refrigerate overnight and reheat.
• Can be made vegetarian by omitting bacon and using vegetable broth.

More about Borracho Beans →

AI estimate may be inaccurate · Terms