Borracho Beans

Ingredients

For the Pinto Beans:

• 1 lb dried pinto beans (about 2 cups)
• 6 cups water (plus more as needed)
• ¼ onion (for simmering)
• ½ tsp salt
• 1 bay leaf

For the Borracho Beans:

• 5 slices bacon, chopped
• 1 cup diced ham or sausage
• ½ yellow onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 1 jalapeño or serrano, seeded and chopped
• ½ – 1 chipotle in adobo (optional, for smoky heat)
• 1 cup chopped fresh cilantro
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• Salt and pepper, to taste
• 12 oz dark beer (preferably Mexican)

Preparation Steps

Step 1: Cook the Pinto Beans

1. Rinse beans thoroughly, discarding any debris.
2. Place beans in a pot with 6 cups water, onion chunk, bay leaf, and salt.
3. Bring to a boil, then reduce heat and simmer for 1 to 2 hours, until beans are tender but not falling apart.
   • Add water if needed to keep beans submerged.
4. Drain beans, reserving about ¼ cup bean cooking water; set aside.

Step 2: Build the Flavor Base

1. In a large pot over medium heat, cook bacon until crispy (~5 min), leaving rendered fat in the pot.
2. Add chopped onion and garlic; sauté until translucent and fragrant.
3. Stir in ham or sausage, tomatoes, chopped jalapeño or serrano, cilantro, oregano, paprika, cumin, and black pepper. Cook for ~5 minutes to meld flavors.

Step 3: Combine & Simmer

1. Add cooked beans, reserved bean water, and 12 oz dark beer to the pot.
2. Bring mixture to a simmer and cook uncovered for about 15 minutes, allowing the beer to reduce slightly and flavors to meld.
3. Taste and adjust salt, pepper, or spices as needed.

Serving & Pairing Ideas

Serve Borracho Beans hot, garnished with fresh cilantro, lime wedges, or diced onion. They’re excellent with:

• Warm corn or flour tortillas
• A side of Mexican rice or cilantro-lime rice
• Tacos, nachos, or as a side with grilled carne asada
• Topped with crumbled queso fresco or shredded cheese

They can also be enjoyed as a warming bowl on their own.