Borracho Beans (Frijoles Borrachos)
Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes.
- Prep time
- 10 min
- Cook time
- 2 hr 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 lb dried pinto beans* ((see tips below for using canned beans))
- water
- 1/2 lb uncooked bacon
- 1 small onion, (diced)
- 1 jalapeño pepper (diced (seeds and veins removed if you don't want it spicy))
- 4 clove garlic, (minced)
- 2 tsp chili powder
- 1 tsp ancho chili powder ((or regular if you don't have ancho))
- 1 tsp dried oregano ((Mexican oregano preferred))
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1 14-ounce can diced tomatoes
- 1 12-ounce bottle dark lager beer ((I used Negra Modelo))
- 1 tbsp dark brown sugar
- 1/4 cup chopped cilantro
Instructions
- 1
Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
- 2
Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
- 3
Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
- 4
Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
- 5
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
- 6
Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
- 7
Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
- 8
Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
- 9
Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
- 10
Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
- 11
Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.