Easy and Delicious Borracho Beans
Get ready to dive into a bowl of comfort with these *Easy and Delicious Borracho Beans*! This flavorful Mexican-inspired recipe combines tender pinto beans simmered in a rich medley of beer, broth, and bold spices, creating a hearty dish bursting with smoky, savory, and slightly tangy flavors. With the optional addition of crispy bacon or spicy chorizo, these beans are packed with depth and versatility, perfect as a side dish or a satisfying main. Fresh ingredients like Roma tomatoes, jalapeños, and cilantro elevate the dish, while the beer adds a unique twist. Ready in just a few simple steps, borracho beans are the ultimate crowd-pleaser for weeknight dinners or festive gatherings. Serve warm with tortillas, rice, or your favorite toppings for a dish everyone will rave about!
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Recipe Information
Ingredients
- 2 cups Dry pinto beans
- 8 cups Water
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 3 cloves Garlic, minced
- 1 medium Fresh jalapeño, diced
- 3 medium Roma tomatoes, diced
- 0.5 cup Cilantro, chopped
- 12 fluid ounces Beer (lager or pale ale)
- 4 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 4 slices Bacon, chopped (optional)
- 0.5 pound Chorizo (optional)
Instructions
Rinse the dry pinto beans thoroughly under cold water, removing any debris or damaged beans.
In a large pot, combine the beans and 8 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook the beans for about 1 hour, or until they are tender but not falling apart. Drain and set aside.
In the same pot, heat olive oil over medium heat. If using bacon, cook the chopped bacon first until crispy, then remove it with a slotted spoon and set aside for later. If using chorizo, cook it until browned, breaking it into small pieces.
Add the diced onion to the pot (with the fat from the bacon or chorizo, if applicable) and sauté for 3-4 minutes until softened. Stir in the garlic and diced jalapeño, cooking for another minute until fragrant.
Add the diced tomatoes and cook for 2-3 minutes until they start to break down.
Return the cooked beans to the pot, then pour in the beer and broth. Stir well to combine.
Add the salt, cumin, and black pepper. Stir in half of the chopped cilantro, reserving the rest for garnish.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 45-60 minutes, stirring occasionally to ensure the beans don’t stick to the bottom of the pot.
Taste and adjust seasonings as needed. Garnish with reserved cilantro and crispy bacon, if using, before serving.
Serve warm as a side dish, or enjoy with warm tortillas or rice as a main course.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 10177 mg | 442% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 20.5 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 8159 mg | 174% | |
*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.
