Borracho Beans are traditionally eaten in communities near the Mexico-South Texas border. We first ate them in San Antonio, with our dear friends Mr. B and Mrs. A. Borracho Beans are a common side with Mexican foods and BBQ like barbacoa beef tacos. In Spanish borracho means “drunken.” What turns these beans slightly loopy is the addition of a dark lager-style beer like Negra Modelo or Dos Equis. Without the beer, this recipe is a version of Charro Beans or “cowboy” beans, also common near the Mexico-Texas border.
Because we can’t just go to San Antonio when we want fabulously authentic Mexican food, we do what we do…try to find recipes similar to what we’ve eaten on trips. This Borracho Bean recipe is a take on one I discovered over at Isabel Eats. I’ve adjusted ingredient amounts and cooking times slightly. The result? A tender bean based side dish loaded with flavor–jalapeno, bacon, chili powder, cumin, garlic, tomatoes, beer, and cilantro! Enjoy with your favorite grilled steak!
PrintBorracho Beans (aka “Drunken” Beans)
Full of Mexican herbs and flavors, Borracho Beans can easily be a meal by themselves! Enjoy as a side with your favorite grilled meat like ribeye steak.
- Prep Time: About 20 Minutes
- Cook Time: 1 Hour to 3 Hours (Depending on Cooking Method)
- Total Time: 31 minute
- Yield: About 10–12 1/2-Cup Servings 1x
Ingredients
1/2 pound dried pinto beans (about 1 cup dried beans)*
8–12 slices uncooked bacon, cut into chunks
1 average sized onion, diced
1 jalapeno, diced (remove seeds and veins for a less spicy version)
5 cloves garlic, minced
2 tsp. chili powder
1 tsp. ancho or chipotle chili powder (use regular chili powder if not available)
1 tsp. dried oregano (preferably Mexican oregano)
1 tsp. salt (table, sea or kosher)
1/2–3/4 tsp. ground cumin (adjust to your tastes)
1–14.5 ounce can diced tomatoes, undrained
1–12 ounce bottle dark lager beer (Dos Equis or Negra Modelo)
1 tbsp. brown sugar
1/4 – 1/3 cup cilantro, chopped (adjust to your tastes, or omit)
Instructions
Pour dried pinto beans into a large bowl. Pick out and discard any shriveled or partial beans. Cover beans with at least 3 inches of cool water. Cover and let soak overnight (or 8 hours minimum). Drain and rinse beans with cold water.
Transfer beans to a large stockpot or Dutch oven. Add 10 cups of water and bring beans to a boil. Reduce the heat to low and allow to simmer for about 2-1/2 to 3 hours.** They should be tender, but not mushy. Cook longer if needed. Drain and place in a large bowl. Set aside.
In the same pot, cook bacon over medium to medium-high heat until brown and crispy. Strain from fat and place on a paper-towel lined plate. Set aside.
Add diced onion and jalapeno to pot. Cook for about 5 minutes, scraping bottom occasionally. Add garlic, chili powders, oregano, salt, and cumin. Cook for about 30 seconds or until fragrant.
Add cooked beans, diced tomatoes, beer and brown sugar. Stir to evenly combine. Bring mixture to a simmer. Cook beans for about 1 hour or until soft and creamy. Remove from heat. Stir in cilantro and bacon. Serve immediately.
Notes
*Don’t want to wait overnight to soak and cook the pinto beans? Substitute with 4-15 ounce cans of pinto beans. Skip the soaking and go straight to cooking the beans after the bacon,
**Have an Instant Pot? Add 1 cup dried pinto beans (unsoaked) and 3 cups water, OR 1 cup soaked pinto beans and 2 cups water, to your Instant Pot. Cook on High Pressure setting: Soaked beans = 15 minutes; Unsoaked beans = 30 minutes. Allow beans to vent naturally. Add to cooking process in the recipe above.
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