Whether you’re cooking for a crowd or enjoying a cozy meal for one, these creamy, flavor-packed Borracho Beans will never disappoint.
Borracho beans, or “drunken” beans, are one of the most beloved and ubiquitous side dishes in Mexican and South Texan cuisine. The name borracho comes from the beer typically used in this dish, which gives the beans a rich depth of flavor. Traditionally, they’re made with pinto beans, slow-cooked with a mix of spices, onions, garlic, and usually some kind of pork. Being that I’m a resident of Texas, I have the luxury of proximity to this kind of cooking. My first time trying borracho beans was at a tiny mom-and-pop restaurant in San Antonio, and I’ve made it a point to order them ever since.
Having grown up in Miami, where arroz con frijoles negros (black beans and rice) reigned supreme, I thoroughly enjoy borracho beans’ smoky depth of flavor. With this recipe, I’m able to bring this dish to life in the comfort of my own kitchen, and now you can, too.
This dish is similar to Charro Beans, but unlike charro beans, which are cooked with water, borracho beans are made with alcohol and stock for added flavor.
Are Borracho Beans Healthy?
Pinto beans are a wonderful source of fiber and protein, as well as B vitamins. This recipe is fairly high in sodium as it calls for six strips of bacon in total, but you can halve that and use three instead, or opt for your favorite plant-based bacon alternative. You can also swap out the regular chicken stock for a low-sodium variety or use vegetable stock instead for a lower-sodium dish.
Cooking Beans In Beer: Trust The Process!
One of the more distinct ingredients in this recipe is the dark Mexican beer, such as Negra Modelo. The incorporation of this specific type of beer adds a subtle earthy taste that’s essential to the flavor of the dish. As the beans simmer, the alcohol in the beer cooks off, and what remains is a slight bitterness that complements the smoky notes from the bacon and broth. If you haven’t cooked with beer before, this is a great dish to experiment with, as it enhances the overall flavor profile without overwhelming any of the other ingredients.
How to make ahead and store
Store your leftover borracho beans in an airtight container in the refrigerator for 3 to 5 days. You can also make a big batch and store them in a freezer-safe container in the freezer for up to 3 months.
Serving Suggestions
Borracho beans are hearty enough to be a main dish, but they’re versatile enough to be a side dish. I love them as a side for Shrimp Tacos, or as a main dish with this yummy Cilantro Lime Brown Rice. They’d also be fantastic with this Breakfast Quesadilla.
Ingredients
- 1 pound dried pinto beans
- 3 cups water
- 3 cups chicken stock
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 large jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 12 ounces dark Mexican beer like Negra Modelo
- 6 slices bacon chopped
- 1/3 cup fresh cilantro chopped
- Kosher salt to taste
- 1 large Roma tomato chopped
Instructions
- Soak the pinto beans in water overnight, ensuring they are fully submerged.
- Drain and rinse the beans after soaking.
- Combine beans, water, stock, and beer in a large pot. Bring to a boil, then add onion, garlic, jalapeño, cumin, oregano, and paprika. Reduce heat to simmer for 1.5 to 2 hours.
- In a separate pan, cook the bacon until crisp. Add cooked bacon and some of the bacon grease to the bean mixture for added flavor. Add the chopped tomato and cook for 30 minutes to 1 hour longer, adding more stock or water if needed. Adjust salt accordingly.
- Remove from heat once the beans reach your desired texture and flavor. Stir in half of the cilantro, and then use the rest for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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