📝 About This Recipe
Deeply rooted in the vibrant culinary traditions of Northern Mexico and South Texas, Borracho Beans are the ultimate comfort food for any festive gathering. These 'drunken' beans are slow-simmered in a rich, savory broth of dark Mexican lager, smoky bacon, and earthy spices, creating a complex flavor profile that is both hearty and soul-warming. The beer evaporates during the cooking process, leaving behind a subtle malty sweetness that perfectly balances the heat of fresh jalapeños and the saltiness of the pork.
🥗 Ingredients
The Bean Base
- 1 pound Dried Pinto Beans (rinsed and picked over for stones)
- 6 cups Water (plus more if needed)
- 12 ounces Dark Mexican Lager (such as Negra Modelo)
The Sofrito and Aromatics
- 6 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 1 large White Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 pieces Jalapeño Peppers (seeded and minced (keep seeds for extra heat))
- 3 pieces Roma Tomatoes (finely chopped)
Spices and Seasoning
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 teaspoon Smoked Paprika
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Chicken Bouillon Granules (optional for extra depth)
The Finish
- 1/2 cup Fresh Cilantro (chopped)
- 2 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Place the rinsed pinto beans in a large Dutch oven or heavy-bottomed pot. Cover with 6 cups of water and bring to a rolling boil over high heat.
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2
Once boiling, reduce the heat to low, cover the pot, and simmer for about 60-90 minutes. The beans should be tender but not falling apart at this stage.
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3
While the beans are simmering, place the diced bacon in a large skillet over medium heat. Fry until the bacon is crispy and the fat has rendered out completely.
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4
Using a slotted spoon, remove the crispy bacon from the skillet and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the skillet.
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5
Add the diced onion and jalapeños to the skillet with the bacon fat. Sauté for 5-6 minutes until the onion is translucent and slightly golden.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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7
Add the chopped tomatoes to the skillet along with the cumin, oregano, and smoked paprika. Cook for 5 minutes until the tomatoes soften and release their juices.
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8
Once the beans in the main pot are tender, pour in the entire bottle of dark lager. The carbonation and malt will begin to interact with the bean starches.
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9
Transfer the sautéed vegetable mixture and the cooked bacon bits into the bean pot. Stir gently to combine.
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10
Season with salt, pepper, and chicken bouillon. If the liquid level looks low, add a splash more water; the beans should be submerged by at least an inch.
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11
Simmer uncovered for an additional 30-45 minutes. This allows the liquid to reduce into a rich, slightly thickened 'pot liquor' and the flavors to meld.
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12
Taste the broth and adjust salt or spices as needed. If you prefer a thicker consistency, mash a small spoonful of beans against the side of the pot and stir them back in.
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13
Just before serving, stir in the fresh cilantro and a squeeze of lime juice to brighten the heavy flavors.
💡 Chef's Tips
For the best flavor, use a dark Mexican lager like Negra Modelo; avoid overly hoppy IPAs which can become bitter when reduced. Do not salt the beans at the beginning of cooking, as this can toughen the skins and increase cooking time. If you have time, soak the beans overnight in salted water (brining) for a creamier texture and more even cooking. Leftover beans taste even better the next day as the flavors continue to develop in the refrigerator. If the beans are too soupy, simmer them uncovered for a longer period to reach your desired thickness.
🍽️ Serving Suggestions
Serve alongside grilled Arrachera (skirt steak) or classic Beef Fajitas. Pair with a cold Mexican lager garnished with a lime wedge to echo the flavors in the beans. Top with a dollop of Mexican Crema and crumbled Queso Fresco for a creamy contrast. Serve in small bowls as a side to breakfast tacos with eggs and chorizo. Accompany with warm, thick flour tortillas for dipping into the savory broth.