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Borracho Beans Recipe

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★★★★★

4.5 from 149 reviews

Borracho Beans is a hearty and flavorful Mexican-inspired dish featuring pinto beans simmered in dark lager, bacon, and a mix of aromatic spices. This recipe includes a fresh pico de gallo topping, adding a bright and zesty finish to creamy, tender beans perfect for any occasion or as a savory side.

Ingredients

Scale

Beans and Broth

  • 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

Meat and Aromatics

  • 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

Pico de Gallo

  • 1/4 white onion, finely diced
  • 2 large, ripe tomatoes, diced
  • 1/2 jalapeño, diced
  • 1/4 cup minced cilantro
  • 2 limes, juiced

Instructions

  1. Soak the beans: Place the rinsed pinto beans in a large bowl covered with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt to dissolve. Let them soak for 8 hours or overnight at room temperature to ensure even cooking and soften the beans.
  2. Cook the bacon: Heat a large Dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until crispy and the fat has rendered out, creating a flavorful base for the beans.
  3. Sauté the aromatics: Increase heat to medium and add the diced yellow onion and jalapeño to the pot. Cook for 2-3 minutes until onions soften. Stir in minced garlic, ancho chile powder, ground cumin, and Mexican oregano, cooking for an additional minute to release their fragrances.
  4. Simmer the beans: 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. Remove the lid and continue simmering for another 30 minutes, stirring occasionally until the beans are tender and the liquid thickens.
  5. Mix the pico de gallo: While the beans simmer, combine diced white onion, tomatoes, jalapeño, minced cilantro, and lime juice in a small bowl. Stir well and let rest for at least 1 hour to meld the flavors together for a fresh, tangy topping.
  6. Finish the beans: When beans are creamy and tender, discard the bay leaves. Stir in 1 cup of the prepared pico de gallo into the beans and adjust seasoning with salt and pepper as needed. Transfer the beans to a serving bowl and top with additional pico de gallo and chopped cilantro for garnish.

Notes

  • Soaking the beans overnight improves texture and reduces cooking time.
  • The dark lager adds a rich, malty flavor and depth to the beans.
  • Use a Dutch oven or heavy-bottomed pot to prevent sticking and ensure even cooking.
  • Pico de gallo can be made ahead and kept refrigerated for up to 2 days.
  • For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth and bouillon.
  • Adjust jalapeño amount according to your preferred spice level.

Keywords: Borracho Beans, Mexican beans recipe, pinto beans, dark beer beans, bacon beans, pico de gallo, slow simmer beans, side dish, easy Mexican recipe

Find it online: https://cheframi.com/borracho-beans-recipe/