Borracho Beans Drunk Beans
Get ready to elevate your side dishes with Borracho Beans, or "Drunk Beans," a bold and flavorful Mexican-inspired recipe that’s simmered to perfection! This hearty dish features tender pinto beans infused with the smoky richness of crispy bacon, the zest of fresh lime juice, and the subtle heat of jalapeños. What sets these beans apart is the addition of beer—preferably a lager or pale ale—which lends a deep, malty complexity to the broth, perfectly balanced by warming spices like cumin and chili powder. Brightened with chopped cilantro and optional crumbles of queso fresco, Borracho Beans are an irresistible choice for pairing with barbecue, tacos, or as a satisfying meal on their own. Easy to customize and bursting with bold flavors, this slow-simmered classic is your new crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 pound pinto beans
- 6 slices bacon
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño pepper, diced
- 2 medium roma tomatoes, chopped
- 12 ounces beer (preferably a lager or pale ale)
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup optional - queso fresco, for garnish
Instructions
Rinse and sort the pinto beans to remove any debris or bad beans.
Place the beans in a large bowl, cover them with water (about 2 inches above the beans), and soak for 6-8 hours or overnight. If short on time, skip soaking and cook longer.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon.
In the same pot with the bacon grease, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced jalapeño pepper to the pot. Cook for another 1-2 minutes until fragrant.
Stir in the chopped roma tomatoes, cooking for 2-3 minutes to release their juices.
Add the pinto beans to the pot, followed by the beer and chicken (or vegetable) broth. The liquid should cover the beans by about an inch; add more broth or water if needed.
Stir in the ground cumin, chili powder, salt, and black pepper. Bring the pot to a boil, then reduce the heat to a simmer.
Simmer the beans uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender. Add water or broth as needed to keep the beans slightly submerged while they cook.
Once the beans are tender, taste and adjust the seasonings if needed. Stir in the lime juice and chopped cilantro.
Serve the Borracho Beans in bowls, garnished with crumbled bacon and optional queso fresco. Enjoy!
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7680 mg | 334% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 15.3 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
