Borracho beans, or frijoles borrachos are flavorful, savory, and the perfect Tex Mex side dish! Pinto beans cooked up with bacon, onion and garlic all simmered in a dark beer broth for even more flavor.
Rinse the beans then soak for 8 hours/overnight. Add to large pot with water and bayleaves. Simmer for 2 hours.
Drain & reserve about 1/3 cup of bean broth. Rinse & dry the pot then cook bacon in it until crispy. Set aside. Cook onion, jalapeno and garlic.
Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt. Bring to simmer then cover & simmer for 15-20 minutes.
Add bacon & cilantro then serve!
Pinto Beans: recipe can be made using canned pinto beans if you don't have time to soak and precook. Jalapeno: use any kind of Chile you would prefer, poblano will have a milder heat, Serrano would give more heat. Beer: use a dark beer, either a Shiner Bock or Negra Modelo.