Tender and creamy Borracho Beans (or Frijoles Borrachos) are an easy Mexican dish made from pinto beans. Simmer them in a beer broth with bacon, onions, tomatoes and spices and enjoy! Serve with a side of cornbread or flour tortillas for the perfect Tex-Mex dinner!
Borracho Beans (or Frijoles Borrachos in Spanish) translate to “drunken beans.” But don’t let the name fool you – these beans won’t leave you feeling boozy. The entire recipe contains only one 12-ounce beer, which translates to one ounce per serving.
I prefer Borracho Beans over refried beans any day of the week! They are comfort food at its best, especially when you eat them with fajitas, enchiladas, tamales, or quesadillas and serve it also with Spanish rice. It’ll be a Tex Mex party in your mouth!
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Borracho Beans
Course: Side DishesCuisine: Tex-MexDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 lb 1 pinto beans, dried
6 cups 6 water, enough to cover the beans in a large bowl
4 sliced 4 bacon
1/2 1/2 yellow onion, diced
1 1 jalapeño, seeded and diced
2 cloves 2 garlic, minced
4 cups 4 low sodium chicken or vegetable broth
2 cups 2 water
2 tsp 2 salt
1 tsp 1 ground cumin
1/4 tsp 1/4 dried oregano
diced onions, for topping
diced cilantro, for topping
Directions
- Stovetop:
- Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
- Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeño. Cook until the onion and jalapeño are soft and tender.
- Add the garlic and cook for an additional 30 seconds.
- Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
- Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
- Serve with fresh chopped cilantro.
- Slow Cooker:
- Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
- In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
- Add the onion and diced jalapeño and sauté in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
- Add the onion, garlic and chopped bacon to the beans in the slow cooker.
Cook beans for an additional 2 hours on high. - Season with salt, cumin, and oregano.
- Cook for an additional 30 minutes on low.
- Serve with fresh cilantro. Enjoy!
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