Easy Borracho Beans
Pinto beans were a staple in my house growing up. Easy to make, low fat, full of protein and fiber and budget friendly. This is a great one pot meal that can be prepared quickly or slow cooked all day in the slow cooker. Add a bottle of beer and the traditional pot of pinto beans become Borracho Beans or 'Drunken Beans', and they take on a savory, saucy flavor from the beer. This dish is traditional South Texas fare, and many restaurants in the Austin and San Antonio area have their own versions of this recipe.
We used our Salt Free Adobo Seasoning to really bring the flavors out in this meal. We used Pasilla de Oaxaca chiles for this recipe because of their mild heat, smokiness, and great flavor, but you can use Chipotle 'Meco' or Chipotle 'Morita' chiles as well. If you haven't rehydrated your own chiles yet, we have a super easy tutorial for you to check out!
As far as the beer you opt for to get your beans drunk, we recommend a dark Mexican beer, but choose a rich and robust stout or porter if you can't find a Mexican dark beer near you. Mexican dark beers tend to be malty, relying on the toasted grains they used to brew the beer to act as the flavor base. If you're choosing a different kind of beer, like a stout, try to select one that doesn't have profoundly bold flavors, like coffee or peanut butter.
This dish could easily be made plant-based by just leaving out the bacon- because of the smoky and "meaty" flavor of our Oaxaca chiles, you wouldn't be missing much in terms of flavor! Garnish with some cilantro if that's your thing, and some fresh diced red onion for a little bit of crunch!
- 4 Cups pinto beans, cooked and still in juice or 3 14oz cans pinto beans
- 4 Slices of bacon, cut into 1-inch pieces
- 2 Cups fresh chopped tomatoes, or 1 14oz can of diced tomatoes in juice
- ¼ Cup jalapenos, diced small
- 1 Cup onion, diced
- 1 Pasilla de Oaxaca Chile, rehydrated and diced small
- ½ Cup fresh chopped cilantro, plus more for garnish
- 3 Tbsp Adobo Seasoning
- 1 12oz bottle dark Mexican beer
- Kosher Salt to taste
- In a Dutch oven, cook bacon over medium heat until crispy.
- Add onion, and jalapenos and cook for 3 minutes. Add Oaxaca chile and tomatoes and cook for 7 more minutes.
- Add beans, Adobo Seasoning and cilantro and simmer for 20 minutes.
- Add beer and simmer for an additional 10 minutes. Adjust seasoning.
- Garnish with cilantro, jalapeno and red onion and serve!