Borracho Beans

These Borracho Beans are pinto beans cooked with bacon, jalapeño, and chipotle peppers, simmered with spices, tomatoes, and dark beer for an over-the-top taste experience.

Course side

Cuisine Mexican

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Prep Time 20

Cook Time 2

Soaking Time 8

Total Time 10 20

Servings servings

Calories 157kcal

Author Beth Pierce

Ingredients

1 lb pinto beans
water or broth
½ yellow onion
2 bay leaves
½ lb uncooked bacon
1 small yellow onion diced
3 cloves garlic
1 medium jalapeño or serrano pepper seeded and finely chopped
1 chipotle pepper minced
2 tablespoons adobo sauce
2 teaspoons chili powder
1 teaspoon marjoram
¾ teaspoon ground cumin
1½ tablespoons brown sugar
1 (14-ounce) can fire-roasted diced tomatoes do not drain
1 12-ounce bottle dark beer (preferably Mexican)
salt to taste
freshly ground black pepper to taste
chopped fresh cilantro

Instructions

The night before, rinse the pinto beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator.
Drain the beans in a colander in the sink and rinse. Add them back to the pot, cover with water or broth, and add half an onion and the bay leaves. Bring the mixture to a boil, then reduce to a simmer. Simmer for 1½ hours or until the beans are tender. Drain them and remove the onion and bay leaves.
Cook the bacon in a large Dutch oven, then drain it on paper towels. Don't remove the bacon fat from the pot.
Add the onion and cook over medium heat until soft. Reduce the heat to low and add the minced garlic and chopped jalapeño. Stir and cook for 1 minute.
Turn off the heat and stir in the chipotle pepper, adobo sauce, chili powder, marjoram, and cumin.
Add the cooked bacon, cooked pinto beans, brown sugar, tomatoes, and beer. Bring to a gentle boil and then simmer for about 30 minutes, or until the beer reduces.
Season with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh cilantro.

Notes

Store leftovers in an airtight container for up to 4 days
Reheat in the microwave at 50% power for 1-minute increments until warm, or on the stovetop over low heat until warm.

Nutrition