Borracho Beans from Scratch
- Ready In:
- 3hrs 15mins
- 1 lb dried pinto bean
- 3 quarts water
- 12 ounces dark beer (Mexican)
- 3 garlic cloves, minced
- 1⁄4 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon Mexican oregano
- 3 -6 jalapeno peppers, seeded and minced
- 1 lb bacon, cut into 1-inch pieces and fried crispy
- 1 medium onion, chopped
- 3 roma tomatoes, chopped
- 1 cup cilantro, chopped
- 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.
- 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.
- In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
- Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.
Join The Conversation
Great recipe. It’s a lot of prep and time, but the beans will be gone by the time dinner is over. Add sausage if you want to make it a meal on its own. Only one thing to do differently: add the bacon grease and drippings to the beans. It will give it the flavor it needs to keep from being too bland.