AKA “drunken beans.”
If you’re looking to expand your repertoire of Mexican cooking then you have come to the right place. You’d be hard pressed to find a recipe from south of the border that isn’t downright delicious, and this one is no exception. Borracho Beans directly translates to “drunken beans” as they’re simmered in beer and bacon fat.
The addition of beer not only adds a unique flavor to the dish but also helps to tenderize the beans and gives them a rich, creamy texture. But don’t worry, all the alcohol cooks off so this dish is still family-friendly! You’re left with a delicious side that just might steal the whole show.
To make the process quick and easy, we’ve gone with canned pinto beans. Since they’re the star of this dish you’ll need a hefty four 15 ounce cans, drained and rinsed. Cook up half a pound of bacon until it’s good and crispy, then set it aside to cool.
The bacon grease left in the pot is what we’re after now! The onion and jalapeño will be cooked down in the flavorful drippings before we add in the rest of the ingredients. In addition to the beer, Ancho chili powder adds a unique flavor to this dish. If your local store doesn’t have Ancho, subbing in another two teaspoons of regular chile powder will do.
Simmer it all together for a good 20 minutes to really let the flavors meld together. Once the beans are creamy and tender, add in the brown sugar and top it all off with the crumbled bacon and chopped cilantro. Your beans are now ready to serve! Pair them with cornbread and tortillas for prime dipping opportunities or spoon a heaping portion onto the side of tacos. No matter what you serve them with, these Borracho Beans are bound to be a big hit.
15m prep time
30m cook time
- ½ lb bacon, uncooked
- 1 onion, diced
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon oregano
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- 14 oz can diced tomatoes in juice
- 12 oz dark beer
- 1 tablespoon brown sugar
- 1 bunch cilantro, chopped
- In a dutch oven over medium heat, cook the bacon until crispy. Leaving as much bacon grease as possible, remove the bacon from the pot and set aside to crumble once cooled.
- Add the onions and jalapeño to the pot and cook for 4-5 minutes or until onions are translucent. Add the garlic and spices. Cook for an additional minute, stirring constantly.
- Add the drained beans, tomatoes with juices, and beer. Reduce heat to low and simmer for 18-20 minutes.
- Stir in brown sugar and remove from heat.
- Top with cilantro and crumbled bacon. Serve hot.
Recipe adapted from Isabeleats.com