Best Damn Borracho Beans Period!

Texas Pete's Note:

This is a recipe I have been working on for years I think I have finally got it.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 2 lbs pinto beans
• 2 small white onions
• 2 fresh jalapenos (optional)
• 6 garlic cloves, minced
• 4 small roma tomatoes
• 2 tablespoons fresh cilantro, chopped
• 3 ham hocks
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 tablespoon black pepper
• 1 1/2 tablespoons kosher salt
• 1 teaspoon cumin
• 2 table spoons bacon drippings
• 12 ounces chicken stock
• 12 ounces dark beer (optional)

Directions:

1. Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 30-45 minutes until the beans start to swell from the water infusing into them.
2. Strain the beans. Bring another 8 cups of water to a boil. (The reason for this is to get all the excess dirt and debris out of the beans).
3. While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are done.
4. Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.

Reviews

[natgelina]

The best dang borracho beans!!!!! Yum! Made these for the family today! SO DANG GOOD! Everyone loved them! I soaked my beans over night. To boil I used 2qts of water and a 22oz bottle of budwieser. Added a diced bell pepper as well. This is a keeper! Thanks!

[Chef #1027963]

This makes a very nice pot of beans but technically they are NOT Borracho Beans. Borracho in Spanish means "drunk" and these beans have no beer in them. Use a can of beer in place of some of your water and you will have true, savory, Borracho Beans.

[ShelleyEdwards]

I made a vegetarian version of these beans. I also had to make it yeast-free for my kid,so, no beer ( so, yes, the original recipe is a true borracho version) Instead of ham and drippings, I used coconut oil and I used vegetable instead of chicken stock. I agree that the directions are fuzzy. I cooked the beans for the 30 mins and drained and added more water to simmer as directed. While the beans cooked, I melted the coconut oil in a separate pan and first fried dried chili peppers for a few seconds before adding onions and garlic. I let the onions cook until soft and then added the rest. I only used a 1 tsp of pepper instead of a tablespoon. I then let the resulting sauce simmer for about 30 mins before adding to beans (water in pot had reduced enough to allow the room in my dutch oven) and simmered until beans were cooked through. The result was still better than anything I've had at a Mexican restaurant!