Borracho Beans Recipe

Soak the beans (optional but recommended)

Rinse the pinto beans under cold water and remove any debris. Place beans in a large bowl and cover with 6 cups of water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, proceed without soaking — increase initial simmering time.)

Initial simmer

Place the drained soaked beans in a large heavy-bottomed pot or Dutch oven. Add 6 cups fresh water and 2 cups chicken stock. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface.

Prepare aromatics

Meanwhile, finely dice the yellow onion, mince the garlic, remove seeds and finely chop the jalapeño, and dice the tomato. Set aside.

Sauté aromatics

In a separate skillet over medium heat, add the diced bacon (cut into 1/2-inch pieces). Cook, stirring, until the bacon is browned and most fat has rendered, about 6–8 minutes. Remove and reserve 1 tablespoon bacon fat in the skillet; discard excess or save for another use. Add the diced onion to the skillet and cook in the bacon fat until soft and translucent, about 5 minutes. Add the minced garlic and chopped jalapeño and cook 1 more minute until fragrant. Stir in the diced tomato and cook until it softens, about 3 minutes.

Combine flavors

Transfer the sautéed onion/garlic/jalapeño/tomato mixture and the cooked bacon into the pot with simmering beans. Add the ground cumin, dried oregano, minced chipotle in adobo, bay leaf, and black pepper. Pour in 1 cup beer. Stir to combine.

Simmer until tender

Continue simmering the beans gently, uncovered or partially covered, for 1 to 1½ hours (longer if beans were not soaked) until beans are tender and cooking liquid has reduced to a creamy, stew-like consistency. Stir occasionally and add up to 2 cups additional water or stock if the mixture becomes too thick before beans are fully tender.

Season to taste

Once beans are tender, remove the bay leaf. Taste and add kosher salt gradually until the beans are well seasoned (start with 2 teaspoons and adjust). If you want a slightly thicker texture, mash a cup of beans against the side of the pot with a spoon and stir to incorporate. If a smokier, spicier finish is desired, add another 1/2 teaspoon chipotle or a pinch of smoked paprika.

Finish and rest

Stir in the lime juice and chopped cilantro. Allow the beans to rest off the heat for 10–15 minutes; flavors will meld and the liquid will thicken slightly.

Serve

Ladle the borracho beans into quart-sized containers or bowls. Garnish with shredded cheddar or crumbled cotija if using and additional cilantro. Serve warm as a side with rice, tacos, or grilled meats.