Name: Borracho Beans Recipe
Prep time: 8 h 20 min
Cook time: 2 h
Total time: 10 h 20 min
Cuisine: Mexican
Ingredients: 1 lb. dried pinto beans; 24 oz (2 bottles) dark lager like Negro Modelo; 1 1/2 cups chicken broth or water; 1 chicken bouillon cube; Kosher salt; 2 bay leaves; 6 strips bacon, diced; 1 yellow onion, diced; 1 jalapeño, diced; 3 garlic cloves, minced; 1 tablespoon ancho chile powder; 1 teaspoon ground cumin; 1/2 teaspoon Mexican oregano; 1/4 white onion, finely diced; 2 large, ripe tomatoes, diced; 1/2 jalapeño, diced; 1/4 cup minced cilantro; 2 limes, juiced

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Introduction

Borracho Beans are a flavorful and hearty Mexican dish that combines tender pinto beans simmered in dark lager with savory bacon and aromatic spices. This comforting recipe is perfect as a side or a main, delivering rich, smoky, and tangy flavors with every bite.

A white bowl filled with about three layers of cooked white beans mixed in a thick brownish-orange sauce, scattered with small pieces of red tomato and green herbs throughout. On top, there is a layer of crispy dark reddish-brown bacon bits and fresh bright green cilantro leaves adding texture and color. A wooden spoon with a rich brown finish rests inside the bowl on the right side. The bowl sits on a white marbled surface with a black and white striped cloth partially visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. dried pinto beans
24 oz (2 bottles) dark lager like Negro Modelo
1 1/2 cups chicken broth or water
1 chicken bouillon cube
Kosher salt
2 bay leaves
6 strips bacon, diced
1 yellow onion, diced
1 jalapeño, diced
3 garlic cloves, minced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/4 white onion, finely diced
2 large, ripe tomatoes, diced
1/2 jalapeño, diced
1/4 cup minced cilantro
2 limes, juiced

Instructions

Step 1: Place the pinto beans in a mesh strainer and rinse thoroughly, removing any discolored beans or debris. Soak them in a large bowl covered with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt to dissolve. Let soak for 8 hours or overnight at room temperature.
Step 2: Heat a large Dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out.
Step 3: Increase heat to medium and add the diced yellow onion and jalapeño to the pot. Cook for 2-3 minutes until the onions soften. Add minced garlic, ancho chile powder, cumin, and Mexican oregano. Cook for another minute to release the spices’ fragrance.
Step 4: Drain and rinse the soaked beans, then add them to the pot along with the dark lager, chicken broth or water, bay leaves, and chicken bouillon cube. Season with salt and pepper to taste. Cover and let simmer over medium-low heat for 90 minutes.
Step 5: Remove the lid and continue simmering for another 30 minutes, stirring occasionally, until the beans are tender and the liquid thickens.
Step 6: While the beans simmer, mix together the finely diced white onion, diced tomatoes, 1/2 diced jalapeño, minced cilantro, and lime juice in a small bowl. Stir well and let rest for at least 1 hour to allow the flavors to meld.
Step 7: Once the beans are creamy and tender, discard the bay leaves. Stir in 1 cup of the prepared pico de gallo, then adjust salt and pepper as needed.
Step 8: Transfer the beans to a serving bowl and top with the remaining pico de gallo and additional chopped cilantro for garnish. Serve warm.

Tips & Variations

For extra smoky flavor, try adding a chipotle pepper in adobo sauce when sautéing the aromatics.
You can substitute beer with a non-alcoholic malt beverage or extra chicken broth for a milder taste.
Soaking the beans overnight helps reduce cooking time and improves digestibility.
Serve with warm corn tortillas or over rice for a complete meal.

Storage

Store leftover borracho beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the beans look dry. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with cooked beans in a thick brown sauce, topped with chopped fresh green cilantro on the left, two slices of green jalapeño with seeds visible in the center, diced red tomatoes and finely chopped white onions to the right of the jalapeño, and small crispy pieces of reddish-brown bacon on the bottom left. A wooden spoon with a dark handle is partially submerged in the beans on the right side. The bowl is placed on a wooden board on a white marbled surface with a black and white striped cloth partially underneath, two lime wedges at the top left, and a whole green jalapeño at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

While canned beans can speed up the cooking process, the texture and flavor of borracho beans are best when using dried beans soaked overnight. If using canned, reduce the cooking time and adjust liquid accordingly.

What type of beer is best for borracho beans?

A dark lager like Negro Modelo adds depth and a subtle malt sweetness that complements the beans well. However, any mild dark beer can work. Avoid very bitter or hoppy beers as they may overpower the dish.