Borracho Baked Beans
One pot slowly transforms a humble pinto bean into a sensational side dish.
you're making mealtime meaningful.
Borracho Baked Beans are “drunk” beans, meaning they’re braised in beer. I can tell you that these beans are truly “intoxicating,” made so by the combination of bacon, onion, a blend of herbs and spices, and finally a bottle (or can) of Modelo beer. Beer-braised pinto beans are taqueria-style refried beans. They take a little bit of time and effort to prepare, but one bite of these rich and savory beans will make it feel effortless.
The beans aren’t really “drunk,” as the alcohol from the beer evaporates as the beans cook, but the beer does add something unique to the flavor as a whole. It makes sense, really, because I enjoy a light beer, like a Modelo, with my taco night menu! Borracho Beans are not particularly labor-intensive, but they require time on the stovetop to develop into a beautiful bowl of beans. The beauty of it all is that one pot slowly transforms a humble pinto bean into a sensational side dish, ideal for taco night.
A flavorful blend of herbs, chicken broth, and time – yes, time, not thyme – are the secrets to the success of Borracho Beans. We’re building layers of flavor, each one lifting the other up to a new level of potential. And not one of these is extraordinary, meaning, chili powder, oregano, paprika, and cilantro are all readily available. Borracho beans are elevated comfort food because they take simple ingredients and turn the ordinary into outstanding.
Let’s be honest. Anything cooked in bacon fat will be good, like, really good. It’s the combo of the bacon fat and the kind of untenable flavor of the beer that makes these Borracho Beans so amazingly rich and delicious. Listen, could you open up a can of beans and reheat them, yes. Will they be as good, absolutely not. A little bit of flare will take your basic bean and transform it into an exceedingly delicious side dish, one that will be inseparable from the main itself, it’s that good. Grab yourself some beans and a few pantry staples for one stunningly delicious side dish.
Borracho Baked Beans are from the Baja-Style Taco Party at Table for 12. It is served with Herby Cucumber Salad, Crispy Beer Battered Fish Tacos, Grilled Corn Esquites, and Dulce de Leche Lava Cakes.
Borracho Baked Beans
Yield(s): Serves 6
20m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 8 oz. bacon
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup roasted green chiles
- 1 cup chicken stock
- 2 teaspoons chili powder
- 1 teaspoon mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bottle Modelo
- 3x 15 oz. can pinto beans
- 1/3 cup fresh cilantro sprigs, chopped
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Over medium-high heat, cook bacon in a heavy bottom Dutch oven until crispy and remove to a paper towel-lined plate, about 5 - 7 minutes.
- Add onion and garlic to the bacon fat, then cook for 3 - 4 minutes.
- Add in tomatoes, chiles, chicken stock, chili powder, oregano, cumin, paprika, and Modelo.
- Bring mixture up to a boil and add pinto beans. Reduce to a simmer.
- Cook beans for 45 - 50 minutes covered, then remove lid and reduce liquid until beans aren’t too soupy.
- Season to taste and garnish with cilantro. Enjoy!
This recipe is from the Baja-Style Taco Party at Table for 12.