Authentic Borracho Beans Recipe (Frijoles Borrachos)
This borracho beans recipe starts with dried pinto beans that have been soaked overnight. This gives the cooked beans a tender, creamy texture that can't be beat! I've provided instructions in the "Notes" section below the recipe on how to make this recipe with canned beans, if you're short on time.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Makes: 10 servings
Ingredients
Borracho Beans
- 1 lb. dried pinto beans
- 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
- 2 bay leaves
- 24 oz (2 bottles) dark lager like Negro Modelo*
- 1 1/2 cups chicken broth or water
- 1 chicken bouillon cube
- kosher salt
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
- Soak the beans. Place the beans in a mesh strainer and rinse them well. Remove any discolored or broken beans and any rocks that may have made their way into the bag. Place the beans in a large mixing bowl or container and cover with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt until dissolved. Soak 8 hours or overnight at room temperature.
- Cook the bacon. Add the diced bacon to a large dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is crispy and the fat has been rendered.
- Saute the aromatics. Increase the heat on the pot to medium and add the onion and diced jalapeño. Cook for 2-3 minutes until the onion is starting to soften. Add the minced garlic, chile powder, cumin, and oregano and cook for 1 minute more.
- Simmer the beans. Drain and rinse the soaked beans and add them to the pot with the beer, chicken stock or water, bay leaves, and bouillon. Season with salt and pepper and cover. Simmer on medium-low heat for 90 minutes, then remove the lid, and simmer for 30 more minutes, until thick. Be sure to stir occasionally to keep the beans from sticking.
- Mix the pico de gallo. If you're making homemade pico de gallo, mix all the ingredients together in a small mixing bowl and stir well. Make at least 1 hour before using.
- Finish the beans. Once the beans are creamy and tender, season to taste with any additional salt and pepper. Discard the bay leaves. Stir in 1 cup of the pico de gallo. Transfer the borracho beans to a serving bowl and top with additional pico de gallo and chopped cilantro.
Notes
You can make this recipe gluten-free by swapping in gluten-free beer or omitting the beer and adding more stock in its place.
To make this recipe with canned pinto beans:
- Start with four (15 oz) cans of pinto beans. Drain and rinse the beans in a colander or mesh strainer.
- Add the beans to the pot, but only add 12 oz of beer and 2 cups of broth.
- Cover the beans and simmer for 20 minutes, then uncover and simmer for 20 minutes.
- The beans will likely be thinner than their dried counterpart, so I recommend mashing them just a bit to get a thicker texture.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 9mgSodium: 375mgPotassium: 792mgFiber: 8gSugar: 3gVitamin A: 517IUVitamin C: 8mgCalcium: 70mgIron: 3mg
