South Texas Borracho Beans, also known as drunken beans, are a flavorful and hearty dish that gets its name from the addition of beer in the broth. This dish is a staple in Tex-Mex cuisine, combining pinto beans with savory bacon, fresh vegetables, and a blend of spices. The beer adds a rich depth of flavor, enhancing the smokiness of the bacon and the brightness of the tomatoes and cilantro. Borracho beans are perfect as a side dish for barbecue, tacos, or any Mexican-inspired meal, offering a rustic and comforting experience in every bite.
Ingredients:
- 1 lb dried pinto beans, rinsed and soaked overnight
- 6 slices bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 can (14.5 oz) diced tomatoes
- 1 bottle (12 oz) Mexican beer (like Modelo or Corona)
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the vegetables: Add the diced onion, garlic, and jalapeño to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add the beans and liquids: Drain the soaked beans and add them to the pot. Pour in the beer, broth, and diced tomatoes. Stir in the cumin, chili powder, and the cooked bacon.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let the beans simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender. Add more broth or water if needed to keep the beans covered in liquid.
- Season and serve: Once the beans are tender, season with salt and pepper to taste. Stir in the fresh cilantro. Serve with lime wedges on the side for a zesty finish.
Enjoy these Borracho Beans with your favorite Tex-Mex dishes!
