Bodacious Borracho Beans

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Borracho Beans are so flavorful and just so amazingly comforting. And these Bodacious Borracho Beans are about as good as they come.

The smell as they slowly simmer on the stove is intoxicating…which would make sense when you consider that borracho means “drunken” beans.

Actually, it’s just one bottle of beer, so they’re not really “drunk”…but they do smell amazing.

Borracho beans with wooden spoon in a blue pot

HOW TO MAKE AUTHENTIC BORRACHO BEANS

We can’t rave about these borracho beans enough.

Watch us show you how easy it is to make these incredibly flavorful legumes!

 

Of course, it all starts with beans. We love using dried pinto beans, but you could also go with red kidney, or cannellni, or even black eyed peas.

Soaking the beans overnight primes the beans for a slow simmer on the stove the following day.

There is just something so comforting and “homey” when a pot of beans is resting on a stovetop.

Two hands holding beans that have been soaking in water.

MEXICAN LAGER IS IDEAL FOR BORRACHO BEANS

We love using a good Mexican lager for our borracho beans.

Get yourself a nice six-pack, pour one bottle in, and enjoy the rest for the remainder of the day.

These beans just keep on giving!

Beer pouring into a pot of borracho beans

Cooking down the vegetables in a little bacon grease bumps up the flavor profile these borrocho beans quite a bit.

Remove the seeds and the interior ribs of the fresh jalapeños to reduce the heat (leave them in if you prefer your beans with some heat).

Onion and garlic round out the delicious aromatics as they simmer before going into the pot of beans.

Onion, jalapeno and garlic sauté for borracho beans

BORROCHO BEANS ARE CLASSIC MEXICAN COMFORT FOOD

Finally, ground cumin, along with fresh tomatoes and cilantro add one final flavor boost.

Borracho Beans have been warming the hearts in Mexico for generations and we just love them so much. I make a batch several times a year, and love them every single time.

So good.

Fresh tomatoes and cilantro being dropped into a pot of borracho beans.

Slow simmering the beans produces the most wonderful flavor and texture for the borracho beans. Another wonderful Mexican beans recipe. is our Easy Gourmet Refried Beans.

If you don’t have time to soak the beans overnight, you can just double the cook time and they’ll be just fine.

Simmering with ham hocks, or salt pork, is essential. Just remember if you use salt pork, be careful when adding additional salt (you may not need any more, due to the salt from the salt pork).

These beans are just the best. Make them and you will be very happy. Mmmmm.

A wooden spoon lifting cooked borracho beans out of a blue pot.

Bodacious borracho beans

Bodacious Borracho Beans

These Bodacious Borracho Beans are about as comforting of a pot of food as you'll ever make.  Warm, delicious and wonderful any time of the year.  We love using a nice Mexican lager like Tecate for these beans.  So good!
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: TexMex / Mexican
Keyword: Borrocho beans
Prep Time: 15 minutes
Cook Time: 2 hours
Soak: 8 hours
Total Time: 2 hours 15 minutes
Servings: 8 people
Calories: 280kcal

Ingredients

  • 1 lb dried pinto beans
  • 4 cups chicken stock
  • 1 bottle of Mexican beer
  • 2 cups water
  • 1 pound salt pork
  • 6 slices thick bacon roughly chopped
  • 1 medium white onion chopped
  • 2 jalapeno peppers, seeded and ribs removed finely chopped
  • 3 cloves garlic minced
  • 1/2 cup fresh cilantro chopped
  • 2 tomatoes seeded and roughly chopped
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pinch salt taste before adding

Instructions

  • Soak the beans overnight.  The next day, drain and add beans into a large pot (preferably a Dutch oven). 
  • Add the stock, beer, water and salt pork to the pot and simmer on low for 1 & 1/2 hours.  Stir occasionally to prevent from sticking to the bottom of the pot. 
  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp.  Remove to a paper towel-line plate.
  • Pour out all but 2 tbsp of the bacon grease from the skillet and then heat over medium heat.
  • Add the onion, peppers and garlic and cook until soft, about 3 to 4 minutes.
  • Once the beans have simmered for an hour and a half, add the cooked bacon and sautéed vegetables, along with the cilantro, tomatoes, black pepper, cumin and taste.  Add salt if desired (the beans will already be salted from the salt pork).
  • Simmer for another hour then serve. 

Video

Nutrition

Calories: 280kcal
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14 Comments

  • Could these beans be done in a slow cooker?
    Every recipe of yours that I’ve tried is delicious.
    I especially love your chicken tortilla soup!
    Thanks guys and Merry Christmas

    • Hi Mary! You absolutely could do these in your slow cooker. Place the beans with water and beer in slow cooker. Saute as directed in the recipe, add everything into the pot and cook on LOW for 8 hours. Let us know if you make them and how they turn out!! Merry Christma. !!! Kris & Wesley

      • 5 stars
        Thanks so much. I’m not making them until Christmas Eve day but I’ll let you know how they turn out!

      • 5 stars
        Happy New Year!
        I didn’t use my crockpot like I’d planned so I cooked them following your recipe and these came out great! With the little amount I had leftover I made bean dip that was fabulous.
        Thanks again for another yummy recipe!

      • Woo hoo!! That sounds fantastic, Mary! We are so so happy you had success with the beans, and bean dip sounds AMAZING! YUM!! Thanks so much for letting us know and for the wonderful review! That means the world to us! Kris & Welsey

  • I made the beans almost exactly as the recipe called. The salt pork came in a 12 oz. pack so I added 3 more slices of bacon to make up for this. After the beans were cooked long enough to eat, I tasted them and put a few in a small bowl. Once I did that I added another 12 ounces of beer, then doubled the cilantro and finally a second teaspoon of Mexican oregano. After each addition, I took a small sample in a bowl to taste. Four bowls later, I decided that I liked the double beer, double cilantro and double oregano version the best (for my taste). I do beleave that next time I will probably only add 6 ounces or less salt pork as my beans were VERY salty. This was with only 12 ounces of salt pork instead of 1 pound and no additional salt. GREAT job on the recipe!!! I will make it again with my mods. and very little salt pork

    • Hi Bob!! All sounds good!! That’s true about the salt pork, some you pick up from the store are highly salty, and others not so much. We are thrilled that you kept playing with the beans and found the perfect combination of ingredients for your liking. That’s what it’s all about!! Thank you for sharing! We appreciate that very much!! Best, Kris & Wesley

  • Hi my new fab friends! Question please, on the Borracho Beans will eliminating salt pork kill the recipe? Can I sub it? I’m in Newport Beach, CA and just can’t seem to find it.

    Thanks!

    Dee

    • Hi Dee! Sorry for the delayed response! Sure, you can omit the salt pork, no problem, it will still be delicious. You may need to increase the amount of salt, though. The beans can take a lot of salt. Taste to your own liking. We hope you like them as much as we do!! Let us know!! All the best, Kris & Wesley

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