Borracho Beans (Frijoles Borrachos)
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.
Servings: 6
Equipment
Ingredients
- 1 lb pinto beans notes below on using canned beans
- 8 cups water
- 2 bayleaves
- 5 slices bacon uncooked
- 1 jalapeno seeds & membranes removed, diced
- ½ cup onion diced
- 4 cloves garlic minced
- 12 ounces beer Shiner Bock or Negra Modelo
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 (14 ounce can) diced tomatoes
Toppings
- ¼ cup Cilantro diced
- lime juice
Instructions
- Soak Beans: Sort through the beans, then pour into a colander and rinse off. Add the beans to a large bowl and cover with water. Set aside to soak for at least 8 hours or overnight. After they have doubled in size, drain the excess water and rinse the beans off.
- Cook Beans: Add the beans to a large pot or dutch oven and cover with water, about 8 cups, enough to cover by 2 inches. Add the bayleaves. Bring to a boil and then reduce heat to medium allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
- Drain: Drain the beans, reserving about 1/3 a cup of the bean broth from cooking the beans, and set aside. Rinse out the pot and wipe dry.
- Cook Bacon: Heat the large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot.
- Cook veggies: Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender. Add in the garlic and cook an additional 30 seconds.
- Make Broth: Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt.
- Simmer: Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat.
- Add Bacon: stir in the bacon and diced cilantro before serving.
Video
Notes
*Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
- Pinto Beans: recipe can be made using four 14 ounce cans of pinto beans. Skip soaking the beans and precooking the beans. Proceed to step 4 with cooking the bacon.
- 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.
- Omit the beer: If you don’t want to add alcohol, make charro beans instead.
- Vegetarian/Vegan Borracho Beans: leave out the bacon and substitute with additional vegetables as desired: bell peppers, diced tomatoes, celery.
- To make ahead: Prepare the dry pinto beans by soaking and cooking, then storing in a sealed container 2-3 days in advance. The completed recipe can be made 2-3 days in advance and stored in a sealed container in the fridge. Reheat on stovetop over low heat.
- To freeze: Once the beans are cool store them in a freezer safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Nutrition
Serving: 1 | Calories: 400kcal | Carbohydrates: 60g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 490mg | Potassium: 1027mg | Fiber: 20g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 5mg