Description

A quintessential cornerstone of Tex-Mex cuisine, these 'drunken' beans are slow-simmered in a rich, savory broth of dark Mexican lager, smoky bacon, and earthy spices. This recipe transforms humble dried pinto beans into a velvety, flavor-packed masterpiece that captures the rustic spirit of a South Texas cookout. The marriage of malty beer, salty pork, and the gentle heat of serrano peppers creates a depth of flavor that canned beans simply cannot replicate.

Ingredients

The Beans

• 1 pound Dried Pinto Beans (rinsed and picked through for stones)
• 6 cups Water (for simmering)

The Flavor Base

• 6 slices Thick-cut Bacon (diced into 1/2-inch pieces)
• 1 large White Onion (finely diced)
• 4 cloves Garlic (minced)
• 2 Serrano Peppers (seeded and minced (keep seeds for more heat))
• 2 large Roma Tomatoes (seeded and diced)

The 'Borracho' Liquid and Spices

• 12 ounces Dark Mexican Lager (such as Negra Modelo)
• 2 cups Chicken Broth (low sodium)
• 1 tablespoon Chili Powder (mild or medium)
• 1 teaspoon Dried Mexican Oregano (crushed between palms)
• 1 teaspoon Ground Cumin
• 1.5 teaspoons Kosher Salt (adjust to taste at the end)
• 1/2 teaspoon Black Pepper (freshly cracked)

The Finish

• 1/2 cup Fresh Cilantro (chopped)
• 1 Lime (cut into wedges for serving)

Instructions

1. Place the dried pinto beans in a large bowl and cover with at least 3 inches of water. Soak overnight (8-12 hours), then drain and rinse thoroughly.
2. In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crisp and golden brown, about 8-10 minutes.
3. Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving about 2 tablespoons of the bacon drippings in the pot.
4. Add the diced onion and serrano peppers to the hot bacon fat. Sauté for 5-6 minutes until the onions are translucent and starting to soften.
5. Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
6. Add the diced tomatoes, chili powder, cumin, and Mexican oregano. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down into a thick paste.
7. Pour in the dark Mexican lager, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
8. Add the soaked and drained beans, chicken broth, and 6 cups of water. Bring the mixture to a rolling boil.
9. Once boiling, reduce the heat to low. Cover the pot partially with a lid to allow a small amount of steam to escape.
10. Simmer gently for 1.5 to 2 hours. Check the beans every 30 minutes; if the liquid level drops below the beans, add a splash more warm water or broth.
11. After 90 minutes, test a bean for tenderness. Once the beans are soft and creamy, stir in the kosher salt, black pepper, and half of the reserved crispy bacon.
12. Continue to simmer uncovered for another 15-20 minutes to allow the broth to thicken slightly to your desired consistency.
13. Remove from heat. Stir in the fresh cilantro and the remaining crispy bacon bits for texture.
14. Taste one last time and adjust seasoning with more salt or a squeeze of lime juice if needed. Serve hot in bowls with plenty of the 'pot liquor'.