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Borracho Beans, beans cooked with beer

Borracho Beans

Author Vianney Rodriguez


  • 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


  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.