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Holidays » Cinco de mayo » Borracho Beans

Borracho Beans

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Borracho Beans, beans cooked with beer

Borracho Beans

Borracho Beans are beans cooked with beer.  Pinto beans cooked low and slow for 7 hours in a rich beer broth, studded with crisp bacon, tomatoes, jalapenos and onions.

Does it get any tastier?  I think not.  Don’t you just want to dive in? I know I do.

Planning a fiesta soon? Maybe a Cinco de Mayo get-together, these beans would be super alongside a big molcajete of guacamole or with a stack of warm corn tortillas.

Hey these beans don’t require a festive theme, make’em for dinner or even better for Lunch.

Comfort people, it’s all about comfort in my home. And these beans are sure to make your tummy happy.

 

Beer Beans, Borracho Beans

 

Borracho Beans, beans cooked with beer
Print
Borracho Beans
Author: Vianney Rodriguez
Ingredients
  • 1 pound dried pinto beans
  • 2 cloves of garlic
  • 1-12 ounce beer
  • 1 pound bacon thick cut
  • 1 medium onion chopped
  • 3 roma tomatoes diced or 1 -15 ounce can of tomatoes, chopped
  • 2 jalapenos chopped (optional)
  • ½ tsp comino
  • Salt
  • Pepper
  • Cilantro
Instructions
  1. Clean beans, remove any bits or broken beans and place in colander. Rinse beans under cold water until water runs clear and drain.
  2. Place in a large heavy stockpot, add enough water to cover beans, about 8 cups and add beer and garlic.
  3. Bring to a boil, reduce to a simmer and cook over low heat until soft, about 7 hours. Make sure to keep at least 1 inch of water above beans at all times.
  4. When beans are ready crisp bacon in a skillet until crisp. Remove from pan and add onions. Stir frequently to loosen the brown bits from the bacon. Cook for 2-3 minutes.
  5. Add tomatoes and jalapenos (if using) and continue to stir to remove any leftover bits from skillet, you want that entire flavor in your beans.
  6. Remove from heat and add to pot of beans, stir to combine. Add the comino, season to taste with salt and pepper. Stir to combine. Add the cilantro just before serving.

 

 

 

 

Cinco de mayo// Entrees// Mexican Side Dishes// Soups & Stews4 Comments

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Comments

  1. Meghan says

    May 5, 2014 at 1:56 pm

    Hi Vianney,

    I wanted to see if it would ?be ok if we featured your recipe for Borracho Beans on CraftBeer.com? One of the main goals of the site (created by the Brewers Association?) is to bring craft beer to the dinner table, either through pairings or as an ingredient in foods.

    I would create a post similar to this: http://www.craftbeer.com/recipes/imperial-stout-chocolate-raspberry-beer-cream-whoopie-pies and include your bio/logo/link to your site. It would be shared on our homepage and promoted though our social media channels.

    Please let me know if this would be possible! Thanks again!

    Meghan Storey
    Web Editor
    Brewers Association

    Reply
  2. Xenia says

    May 13, 2013 at 8:06 am

    I love love borracho beans and yours looks like something I can make (finally!) YUM!

    Reply
  3. mjskit says

    May 2, 2013 at 12:35 pm

    Oh this does sounds good! I love pinto beans and the thought of cooking them in beer sounds pretty awesome!

    Reply
  4. Rosa says

    May 1, 2013 at 9:57 am

    Comforting and tasty!

    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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