Borracho Beans
Elevate your culinary experience with Borracho Beans, a sumptuous Mexican side dish featuring pinto beans enriched with bacon and aromatic spices. Slow-cooked to perfection and infused with dark Mexican beer, this dish is a harmonious blend of complex flavors.
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Servings: 8
Calories: 287kcal
Ingredients
- 1 lb of dried pinto beans
- 4 oz of diced bacon
- 1 diced onion
- 1 minced jalapeño
- 3 cloves of minced garlic
- 1 tsp fine sea salt
- 1 tsp cumin powder
- 1 tsp Mexican oregano
- 1/2 tsp smoked paprika recommended
- 12 oz dark Mexican beer e.g., Negra Modelo
- 2 cups vegetable stock
- 2 cups water
- 2 bay leaves
- Fresh cilantro finely chopped (for serving)
Instructions
- Pre-soak the Beans: The evening before you intend to cook, soak the dried pinto beans in a bowl with enough water to cover them.
- Preparation: Drain the beans the next day and keep them aside.
- Sauté Aromatics: Use a sauté pan or your slow cooker's sauté setting to cook the bacon until the fat begins to melt. Introduce the diced onion, minced jalapeño, and garlic, sautéing until the bacon crisps up and the vegetables are tender.
- Spice It Up: Fold in your spices—sea salt, cumin, Mexican oregano, and paprika—into the sautéed mix.
- Combine Ingredients: Add the drained beans to the pan and give them a good stir. Follow up with the dark beer, vegetable stock, water, and bay leaves.
- Slow Cook: Cover the pot and set your slow cooker on Low for 6 hours. Taste test; if needed, extend the cooking time.
- Serving: Garnish the Borracho Beans with freshly chopped cilantro before serving.
Notes
If you opt not to pre-soak the pinto beans, extend the cooking time to 8 hours for optimal tenderness.
Nutrition
Calories: 287kcal
