Name: Authentic Borracho Beans Recipe
Prep time: 10 min
Cook time: 2 h
Total time: PT-489513H53M5S
Cuisine: Mexican
Ingredients: 1 lb. dried pinto beans; 24 oz (2 bottles) dark lager like Negro Modelo; 1 1/2 cups chicken broth or water; 1 chicken bouillon cube; Kosher salt; 2 bay leaves; 6 strips bacon, diced; 1 yellow onion, diced; 1 jalapeño, diced; 3 garlic cloves, minced; 1 tablespoon ancho chile powder; 1 teaspoon ground cumin; 1/2 teaspoon Mexican oregano; 1/4 white onion, finely diced; 2 large, ripe tomatoes, diced; 1/2 jalapeño, diced; 1/4 cup minced cilantro; 2 limes, juiced

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Introduction

Borracho beans are a hearty and flavorful Mexican dish made with pinto beans simmered in beer and spices. This authentic recipe offers a perfect balance of smoky bacon, warm spices, and fresh pico de gallo for a comforting meal or a delicious side.

A close-up view of a dark bowl filled with three layers of food: the bottom layer is a thick brown bean stew with visible white beans, the middle layer has small pieces of cooked bacon and finely chopped onions, and the top layer features fresh chopped tomato and bright green cilantro leaves. A wooden spoon rests inside the bowl, partially submerged in the stew. Around the bowl are a sliced lime half, a green jalapeno pepper, and a white and gray striped cloth napkin, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. dried pinto beans
6 strips bacon, diced
1 yellow onion, diced
1 jalapeño, diced
3 garlic cloves, minced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon Mexican oregano
2 bay leaves
24 oz (2 bottles) dark lager beer, such as Negro Modelo
1 1/2 cups chicken broth or water
1 chicken bouillon cube
Kosher salt, to taste
1/4 white onion, finely diced
2 large, ripe tomatoes, diced
1/2 jalapeño, diced
1/4 cup minced cilantro
2 limes, juiced

Instructions

Step 1: Soak the beans. Rinse the pinto beans in a mesh strainer, removing any discolored or broken beans and debris. Place them in a large bowl and cover with at least 3 inches of cold water. Stir in 1 tablespoon kosher salt until dissolved. Let soak for 8 hours or overnight at room temperature.
Step 2: Cook the bacon. In a large Dutch oven over medium-low heat, cook the diced bacon until crispy and the fat is rendered, stirring occasionally.
Step 3: Sauté the aromatics. Increase heat to medium and add the yellow onion and diced jalapeño to the pot. Cook for 2–3 minutes until the onion softens. Stir in the garlic, ancho chile powder, cumin, and oregano, cooking for an additional minute to release their flavors.
Step 4: Simmer the beans. Drain and rinse the soaked beans, then add them to the pot along with the beer, chicken broth or water, bay leaves, and bouillon cube. Season with salt and pepper. Cover and simmer on medium-low heat for 90 minutes. Remove the lid and simmer for 30 more minutes, stirring occasionally to prevent sticking, until the beans are thick and tender.
Step 5: Prepare the pico de gallo. In a small bowl, combine the finely diced white onion, tomatoes, half a jalapeño, cilantro, and lime juice. Stir well and let sit for at least 1 hour to meld the flavors.
Step 6: Finish the beans. Remove the bay leaves and season the beans with extra salt and pepper if needed. Stir in 1 cup of the pico de gallo. Transfer the borracho beans to a serving dish and top with additional pico de gallo and chopped cilantro.

Tips & Variations

For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
If you prefer a thicker consistency, simmer the beans uncovered for a longer time until the liquid reduces further.
Add a splash of lime juice just before serving to brighten the flavors.
Use a mild beer if you want to tone down the bitterness of the dark lager.
Leftover beans make a great filling for tacos or burritos.

Storage

Store cooked borracho beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the beans if they thicken too much. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl filled with thick, brownish bean stew, packed with soft white beans and small pieces of diced red tomatoes and onions scattered throughout. On top, there are fresh bright green cilantro leaves adding a fresh pop of color, along with bits of crispy, dark brown bacon mixed inside. A wooden spoon with a smooth texture rests inside the bowl to the right, partially submerged in the stew. The white bowl sits on a white marbled surface with a folded striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can substitute canned pinto beans to save time. Use about 3 to 4 cups of drained and rinsed canned beans. Reduce the simmering time since the beans are already cooked, and adjust seasoning accordingly.

What can I use if I don’t have dark lager beer?

If you don’t have a dark lager, you can substitute with a mild or amber beer. Avoid overly hoppy or bitter beers to maintain the authentic flavor balance of the dish.