Borracho Beans - Mexico

Servings: 6

Author: Chef Connie

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Borracho Beans -Mexico

Here's a classic recipe for Borracho Beans, a flavorful and hearty Mexican-style dish often served as a side or enjoyed on its own with warm tortillas.

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

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Ingredients

• 1 pound dry pinto beans, rinsed and sorted
• 6 cups water (plus extra for soaking beans)
• 4 slices bacon, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 jalapeño peppers, diced (remove seeds for less heat)
• 1 large tomato, diced (or 1 cup canned diced tomatoes)
• 1 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 bottle (12 oz) Mexican beer (e.g., Corona or Modelo)
• 1 cup chicken or vegetable broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime

Instructions

1. Prepare the Beans: Place the rinsed beans in a large bowl and cover with water by about 2 inches. Soak overnight or for at least 8 hours. Drain and rinse before cooking.
2. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
3. Sauté Aromatics: In the same pot, add the onion and jalapeños. Sauté for 3-5 minutes until softened. Add the garlic and cook for an additional 30 seconds, until fragrant.
4. Combine Ingredients: Add the drained beans, diced tomato, cumin, smoked paprika, chili powder, and cooked bacon to the pot. Stir to coat the beans with the seasonings.
5. Add Liquid: Pour in the beer, chicken or vegetable broth, and 6 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer.
6. Simmer the Beans: Cover the pot and cook for 2-3 hours, stirring occasionally, until the beans are tender and the liquid has thickened to your desired consistency. Add more water or broth as needed during cooking.
7. Season and Finish: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.
8. Serve: Serve warm, garnished with additional cilantro, queso fresco, or lime wedges. Enjoy with rice, tortillas, or as a standalone dish.

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Borracho beans, often referred to as "drunken beans," are a traditional Mexican dish that typically features pinto beans cooked slowly with a blend of spices, onions, garlic, and sometimes peppers. The name comes from the addition of beer, which enhances the flavor of the dish and contributes to its hearty, robust profile. This dish is commonly enjoyed as a side or a main course, often accompanied by rice or tortillas. The combination of tender beans and rich seasoning makes borracho beans a flavorful and satisfying option, perfect for gatherings or casual dinners.

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