Borracho Beans with Bacon and Beer
Slow-simmered pinto beans infused with Mexican dark beer, smoky bacon, and warming spices create a deeply flavored, rustic dish. The beer adds subtle sweetness and complexity while jalapenos provide gentle heat. Tender beans with crispy bacon bits and fresh cilantro make this ideal for casual gatherings, weeknight dinners, or alongside grilled meats. This version honors traditional preparation with overnight soaking and extended simmering for maximum flavor development.
Ingredients
- 1 lb dried pinto beans, whole
- 3 quarts water, for cooking
- 12 ounces dark beer, Mexicanchicken broth or beef broth1:1 ratioalcohol-free
decreases depth but maintains richness
- 3 cloves garlic, minced
- ¼ teaspoon kosher salt, fine
- 1 teaspoon onion powder, dried
- 1 teaspoon chili powder, ground
- ¾ teaspoon cumin, ground
- ¾ teaspoon Mexican oregano, dried
- 3 whole jalapeno peppers, seeded and minced
- 1 lb bacon, cut into 1-inch pieces
- 1 medium onion, chopped
- 3 whole roma tomatoes, chopped
- 1 cup cilantro, fresh, chopped
Instructions
- 1
Sort beans, removing rocks and debris.
- 2
Rinse beans multiple times in a bowl, transferring by hand to clean water to avoid sand at bowl bottom.
- 3
Cover beans with fresh water and soak overnight.
- 4
Drain soaking water.
- 5
Bring water to boil in large pot and add drained beans and beer.
- 6
Add garlic, salt, onion powder, and chili powder.
- 7
Lower heat to simmer, cover, and cook about 2 hours until beans are light brown and soft.
- 8
Stir in cumin, Mexican oregano, and jalapeno peppers.
- 9
In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp.
- 10
Add bacon mixture to beans.
- 11
Stir in cilantro and roma tomatoes.
- 12
Simmer 1 more hour.
Tips
Soak beans overnight to reduce cooking time and improve digestibility. This step is essential for even texture throughout the finished dish.
Hand-transfer beans during rinsing prevents gritty sand from settling in your finished beans, a critical detail for texture.
Taste beans before adding final hour simmer to adjust salt and spice levels, as flavors concentrate during long cooking.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months; thaw overnight in fridge before reheating.
Prepare through step 7 and refrigerate up to 2 days before adding bacon and final hour simmer. Fully cooked beans reheat well on stovetop with splash of broth.
Ladle into bowls with crusty bread, cornbread, or serve alongside grilled chicken, carne asada, or enchiladas. Garnish with additional cilantro and diced onion.
Common Mistakes
Pour beans from rinse bowl to avoid sand|gritty texture throughout
Skip overnight soak to reduce soaking time, but expect uneven tenderness|some beans remain hard after cooking
Add cilantro and tomatoes early in cooking|flavors become muted and herbs lose freshness
Substitutions
decreases depth but maintains richness
FAQ
Can I use canned beans instead of dried?
Use 4 cans (15 oz each) drained pinto beans and reduce initial simmering to 30 minutes, then proceed with remaining steps. Reduce initial water to 1 quart since canned beans release less liquid.
What if I don't have Mexican oregano?
Regular oregano works at the same ratio but adds less floral, anise-like complexity. If using fresh oregano instead, triple the quantity and add near the end to preserve flavor.
How long do borracho beans keep refrigerated?
Properly stored in airtight containers, they last 4-5 days. Flavor actually improves as spices meld. Freezer storage extends to 3 months. Thaw overnight in fridge before reheating gently.