Borracho beans are a tasty and hearty dish made with pinto beans cooked in a broth that’s flavored with beer, spices, and sometimes bacon. It’s a perfect side for any meal!
I love how the beer adds a great flavor without being too boozy! Plus, these beans are great for meal prep; they taste even better the next day! Who doesn’t love a good leftover?
Key Ingredients & Substitutions
Pinto Beans: These are essential for Borracho Beans, providing a creamy texture. If you can’t find pinto beans, you can use black beans or cannellini beans as a substitution.
Bacon: This adds a smoky flavor that enhances the dish. If you want a vegetarian option, try using smoked paprika or liquid smoke in olive oil for a nice aroma.
Beer: A lager or light beer works best. If you’re avoiding alcohol, consider using non-alcoholic beer or vegetable broth for a tasty alternative.
Ground Cumin and Chili Powder: These spices are key in bringing warmth. Feel free to adjust the amounts according to your heat preference. If you don’t have chili powder, you can use paprika or cayenne for a kick.
Cilantro: Fresh cilantro adds a nice burst of flavor. If you’re not a fan, parsley works well too, or simply skip it altogether!
How Do I Cook Beans Perfectly Every Time?
Cooking beans can be a bit tricky, but with a few helpful tips, you’ll get it right every time! First, soaking the beans overnight is important—it softens them, which means they’ll cook faster and more evenly.
- Rinse the dry beans under cold water to remove any dirt or debris.
- After soaking, drain the beans and don’t skip this step, as it helps remove some of the indigestible sugars that can cause gas.
- Ensure you cover the beans with water while simmering and keep an eye on it. Add more water as needed to keep them submerged.
- Simmering low and slow is key, so adjust the heat to maintain a gentle bubble.
- Always taste towards the end of cooking to adjust seasoning to your liking—the beans should be tender but not mushy!
How to Make Borracho Beans?
Ingredients You’ll Need:
For The Beans:
- 1 pound pinto beans (dry)
- 6 cups water (for soaking and cooking)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 slices bacon, chopped
- 1 can (12 oz) beer (lager or light beer)
- 1 can (14.5 oz) diced tomatoes (with green chilies, if desired)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For The Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh tomatoes, diced
- 1/4 cup red onion, finely chopped
How Much Time Will You Need?
This delicious Borracho Beans recipe takes about 10 minutes of prep time to rinse and soak the beans, plus about 2 hours of cooking time. If you soak the beans overnight, you’ll be ready to cook them the next day with minimal effort!
Step-by-Step Instructions:
1. Soaking the Beans:
Start by rinsing the pinto beans under cold water. Look through them to remove any small stones or debris. Soak the beans in a large bowl with 6 cups of water overnight or for at least 6-8 hours. When ready, drain the soaked beans and set them aside.
2. Cooking the Bacon:
In a large pot, add the chopped bacon and cook over medium heat until it becomes crispy. Once cooked, take the bacon out and set it aside, but leave the tasty drippings in the pot for extra flavor!
3. Sautéing the Vegetables:
In the same pot with the bacon drippings, toss in the diced onion and minced garlic. Sauté them for about 3-4 minutes, or until the onions turn soft and translucent. The smell will start to fill your kitchen!
4. Combining Ingredients:
Now, add the soaked and drained beans back into the pot. Sprinkle in the cooked bacon, pour in the beer, and add the diced tomatoes along with their juices. Then, stir in the ground cumin, chili powder, and season with salt and pepper. Mix everything well.
5. Cooking the Beans:
Next, pour in enough water to cover the beans (about 4 cups should do). Bring everything to a boil and then reduce the heat to low. Cover the pot and let the beans simmer for about 1.5 to 2 hours until they become tender. Make sure to stir occasionally and add more water if the beans start to dry out.
6. Final Touches:
Once the beans are cooked, taste them and adjust the seasoning if needed. You can add more salt or spices to make it perfect for your taste!
7. Serving the Borracho Beans:
Serve the delicious Borracho Beans hot, garnished with fresh cilantro, diced tomatoes, and red onion for a lovely finishing touch. Enjoy this hearty dish with friends or family!
Can I Substitute The Pinto Beans?
Absolutely! If you don’t have pinto beans, you can use black beans or kidney beans instead. Just be sure to soak and cook them according to their specific timing, as they may require different cooking times to become tender.
What If I Don’t Want to Use Alcohol?
No problem! You can substitute the beer with vegetable or chicken broth for a similar depth of flavor without the alcohol. You can also use a non-alcoholic beer if you’d like to keep the taste profile while avoiding alcohol.
How Can I Store Leftover Borracho Beans?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove or in the microwave until heated through.
Can I Make This Recipe Vegetarian?
Yes! To make Borracho Beans vegetarian, skip the bacon and use olive oil or vegetable oil to sauté the onions and garlic. You can also add more vegetables, such as bell peppers or corn, for added flavor and texture!
