Borracho Beans from Scratch
Dive into the bold and comforting flavors of traditional Borracho Beans made entirely from scratch! This hearty Mexican-inspired recipe combines creamy pinto beans, smoky bacon, zesty jalapeños, and vibrant cilantro simmered to perfection in a rich broth infused with Mexican lager beer and aromatic spices like cumin and paprika. Slow-cooked to tender perfection, these beans are bursting with flavor and make the perfect side dish for tacos, grilled meats, or a warm bowl of rice. With easy-to-follow steps and wholesome ingredients, this recipe delivers restaurant-quality "drunken beans" right from your kitchen. Whether you’re hosting a fiesta or elevating a weeknight dinner, Borracho Beans are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried pinto beans
- 2 tablespoons Olive oil
- 4 slices Bacon
- 1 medium Yellow onion, diced
- 1 whole Jalapeño, minced
- 3 cloves Garlic, minced
- 2 medium Tomatoes, diced
- 0.5 cup Cilantro, chopped
- 12 ounces Mexican lager beer
- 4 cups Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh lime juice
Instructions
Rinse and sort the pinto beans to remove any debris or damaged beans. Place them in a large bowl, cover with water, and soak overnight (6-8 hours). Alternatively, use the quick-soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour.
Drain the soaked beans and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bacon slices and cook until crispy, about 5 minutes. Remove the bacon, crumble, and set aside.
In the same pot, add the diced onion and jalapeño. Sauté for 4-5 minutes, or until the onion becomes translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced tomatoes, chopped cilantro, and crumbled bacon.
Pour in the Mexican lager beer and simmer for 3-4 minutes to cook off the alcohol.
Stir in the drained pinto beans, chicken or vegetable broth, cumin, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let the beans simmer for 2-3 hours. Stir occasionally to prevent sticking.
After 2 hours, check the beans for tenderness. If the beans are still firm, continue cooking for an additional 30 minutes or until soft.
Adjust seasoning with more salt or pepper if needed. Stir in the fresh lime juice just before serving.
Serve warm, garnished with additional cilantro if desired. These beans pair well with rice, tortillas, or as a side dish for grilled meats.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 8608 mg | 374% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 15.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3304 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.
