Semi-Homemade Borracho Beans

Recipe by Anita Harris
READY IN: 25mins


  • 2
    (16 ounce) cans pinto beans (undrained)
  • 1
    (10 ounce) can Ro-Tel tomatoes (undrained)
  • 1
    (4 ounce) can diced green chilies (undrained)
  • 12
    cup chopped frozen onion (or saute 1/2 cup diced onion in a little oil until soft)
  • 1
    teaspoon minced fresh garlic (or use garlic powder to taste)
  • 1
    (12 ounce) bottle mexican beer (don't substitute. If you like your beans a little thicker use only half the bottle)
  • 13
  • 14
    cup fresh cilantro leaves, finely chopped
  • 1
    fresh lime, sliced into wedges (optional)


  • In a medium pot, over medium-high heat, combine all of the ingredients except the cilantro leaves and lime wedges.
  • Bring to a boil, reduce heat to medium-low and simmer about 20 minutes.
  • Stir in cilantro and serve with lime wedges.
  • NOTE: I serve mine in individual bowls topped with some shredded Monterey Jack cheese-Yum!).