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Authentic Borracho Beans Recipe

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★★★★★

4.4 from 93 reviews

Authentic Borracho Beans is a flavorful Mexican dish featuring pinto beans simmered in dark lager beer with bacon, aromatic spices, and fresh pico de gallo. This hearty recipe offers a rich, smoky, and slightly spicy flavor profile, perfect as a comforting side or main dish.

Ingredients

Scale

Beans and Broth

  • 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

Meat and Aromatics

  • 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

Pico de Gallo

  • 1/4 white onion, finely diced
  • 2 large, ripe tomatoes, diced
  • 1/2 jalapeño, diced
  • 1/4 cup minced cilantro
  • 2 limes, juiced

Instructions

  1. Soak the beans: Place the beans in a mesh strainer and rinse thoroughly. Remove any discolored beans or debris. Soak them in a large bowl covered with at least 3 inches of cold water, stirring in 1 tablespoon of kosher salt to dissolve. Let soak for 8 hours or overnight at room temperature.
  2. Cook the bacon: Heat a large Dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered.
  3. Sauté the aromatics: Increase the heat to medium and add the diced onion and jalapeño to the pot. Cook for 2-3 minutes until onions soften. Add minced garlic, ancho chile powder, cumin, and Mexican oregano, cooking for an additional 1 minute to release their fragrance.
  4. Simmer the beans: Drain and rinse the soaked beans. Add them to the pot along with the dark lager, chicken broth or water, bay leaves, and chicken bouillon cube. Season with salt and pepper to taste. Cover and let simmer over medium-low heat for 90 minutes. Remove the lid and continue to simmer for another 30 minutes, stirring occasionally, until the beans are tender and the liquid has thickened.
  5. Mix the pico de gallo: While the beans simmer, combine diced white onion, tomatoes, jalapeño, minced cilantro, and lime juice in a small bowl. Stir well and let rest for at least 1 hour to let flavors meld.
  6. Finish the beans: Once the beans are creamy and tender, discard the bay leaves. Stir in 1 cup of the prepared pico de gallo, adjust salt and pepper as needed. Transfer beans to a serving bowl and top with additional pico de gallo and chopped cilantro.

Notes

  • Soaking the beans overnight helps reduce cooking time and improves digestibility.
  • Using a dark lager like Negro Modelo adds a rich, deep flavor but other similar dark beers can be used.
  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth, and skip the bouillon cube.
  • Adjust the level of jalapeño according to your preferred heat tolerance.
  • Leftovers can be refrigerated for up to 4 days and reheat well.
  • Pico de gallo can be made ahead of time to save preparation minutes before serving.

Keywords: Borracho Beans, Mexican beans, Pinto beans recipe, Beer beans, Bacon beans, Slow simmered beans, Pico de gallo beans

Find it online: https://nayabaker.com/authentic-borracho-beans-recipe/