These soulful Borracho Beans deliver rich, hearty comfort in just 1 hour and 45 minutes from start to finish. Packed with 17g of protein and 10g of fiber per serving, this Mexican-inspired dish combines tender pinto beans with savory seasonings for an irresistible side that’ll have everyone reaching for seconds. Whether you’re planning a casual weeknight dinner or weekend gathering, these flavor-packed beans strike the perfect balance of nutrition and indulgence at just 305 calories per serving.
Main Ingredients
- Dried Pinto Beans: 1 pound (2 cups), rinsed and sorted
- Bacon: 5 slices, adds wonderful smoky flavor
- Ham/Sausages: 1 cup diced, perfect for rich meaty texture
- Dark Beer: 12 oz, preferably Mexican beer for authenticity
- Fresh Produce: Onions, garlic, tomatoes, jalapeño, and cilantro
- Seasonings: Cumin, paprika, oregano, bay leaf, and salt/pepper
Step-by-Step Instructions
- Bean Preparation: Rinse beans thoroughly and add to pot with 6 cups water, onion chunk, bay leaf, and salt. Ensure beans are covered by 2 inches of water.
- Initial Cooking: Bring to boil, then reduce to simmer for 1-2 hours until tender. Keep checking water level!
- Bacon Base: Cook chopped bacon until crispy, then remove excess grease for a healthier dish.
- Vegetable Sauté: Add onions and garlic until translucent and fragrant.
- Meat & Seasonings: Incorporate ham, tomatoes, peppers, herbs, and spices. Let them mingle for 5 minutes.
- Final Simmer: Combine cooked beans, reserved broth, and beer. Let simmer for 15 minutes to blend flavors.
- Season & Serve: Adjust seasoning to taste and garnish with fresh cilantro. Perfect with warm tortillas!
Cooking Techniques
The magic of borracho beans comes from a two-step cooking process. First, we cook the pinto beans until they’re tender but still hold their shape – this usually takes about an hour, but don’t worry if yours need a bit longer! The real flavor boost happens in the second stage, where bacon and aromatics create a rich base before everything simmers together with beer. Keep an eye on your beans during the first cook and add water if needed – they should always be covered by about 2 inches of liquid.
Variations & Substitutions
These beans are super flexible! If you don’t have Mexican beer, any dark beer will work nicely. For a non-alcoholic version, use chicken broth instead. You can swap the ham for chorizo or skip the meat entirely for a vegetarian version (just add a splash of liquid smoke for that smoky flavor). Love spice? Keep the seeds in your jalapeños or add an extra chipotle pepper. Working with canned beans? Use 4 (15 oz) cans of pinto beans, drained and rinsed, and start with the borracho beans section of the recipe.
Serving Suggestions
Borracho beans make an amazing main dish when served with warm tortillas! Try them as a hearty side dish alongside grilled meats, or spoon them into a bowl and top with extra cilantro, diced onions, and crumbled queso fresco. They’re perfect for backyard barbecues, taco nights, or any time you want a comforting Mexican-inspired meal.
Storage Tips
These beans taste even better the next day! Let them cool completely, then store them in an airtight container in the fridge for up to 5 days. They also freeze beautifully – portion them into freezer containers and they’ll keep for 3 months. When reheating, add a splash of water or broth if they seem too thick, and warm them gently on the stovetop or in the microwave.
Borracho Beans
Equipment
- Large pot
- Colander
Ingredients
For the Beans
- 1 pound dried pinto beans (2 cups)
- 6 cups water or more if needed
- 1/4 onion
- 1/2 teaspoon salt
- 1 bay leaf
For the Borracho Beans
- 5 slices bacon chopped
- 1 cup ham or sausages diced
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 jalapeno or serrano pepper seeded and chopped
- 1/2-1 chipotle pepper in adobo sauce chopped (optional, but recommended for a smoky spice)
- 1 cup fresh cilantro chopped (about ½ bunch)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 12 oz dark beer Mexican beer, if possible
Instructions
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and ½ teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving ¼ cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease.
- Add onion and garlic and cook until onion is translucent.
- Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
