Chipotle Borracho Beans (receta en español)
Beans are a staple in the Tex-Mex cuisine and they are honestly more bean dishes than you can count. From refried beans, to bean tacos, to charro beans. Here in Texas, we love every variety!
And borracho beans is an especially delicious bean dish, made with a rich beer broth and simmered for hours with onions, tomatoes, jalapeños and delicious, crispy bacon. The aroma is heavenly and the flavor is distinct. I guarantee, if you try borracho beans, you will love them!
Borracho literally translates to “drunk,” but don’t worry, these beans won’t leave you tipsy at the end of the night. During the cooking process, the alcohol is evaporated, leaving behind a bold, rich, flavorful broth that you’ll crave long after they’re gone.
Borracho Beans with a Kick
Like a great sopa, borracho beans are hearty and a true comfort food. During the winter months, I like to warm up by adding a little heat to my favorite recipes. Chipotle gives my borracho beans a kick of flavor and a subtle smoky aroma that adds extra richness to the dish.
Preparing borracho beans is easy. To start, you’ll need a package of Pueblo Lindo Pinto Beans and Pueblo Lindo canned chipotles from your local Aldi or market. Just rinse and soak. Once clean and softened, you can add them to a pot to boil or simply stew them in your slow cooker. Add onions, tomatoes, chipotles, crisped bacon, and of course…beer!
Your borracho beans will simmer for several hours and once they’re ready you can serve them up in a piping hot bowl on their own or as a side dish with your chicken or beef main course.
Top with a sprinkle of cilantro and enjoy!
- 4 cup fresh spinach
- 1 small jicama, peeled and diced
- 2 avocados, sliced
- ½ cup red onion, thinly sliced
- ½ cup pepitas
- 1 cup mango juice
- ¼ cup lime juice
- 3 tablespoons soybean oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- Whisk together mango juice, lime juice, soybean oil, salt, pepper and cumin. Set aside until ready to serve. Arrange fresh spinach on a large serving platter. Add diced jicama, sliced avocados, red onions and pepitas. Serve with mango dressing.