Borracho Beans from Scratch

READY IN: 3hrs 15mins
Recipe by Chef Howe

I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)

Top Tweak by georgeboatyard

Made this exactly per recipe except used less than half of the cilantro. Finished product was bland and flavorless. I removed over half the remaining liquid,(108 oz for 1lb of beans would take days to reduce), added 2 TBSP chili powder, 2 TBSP cumin, 1 TBSP oregano and 2+ TBSP of Minor Ham Base. The tweeks made it acceptable. If I were to make this again, I would cook the beans to almost done in water only, drain to 1 qt liquid, add the beer and other ingredients, then simmer until all flavors were blended.

Ingredients Nutrition


  1. Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
  2. Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
  3. In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
  4. Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

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