Borracho Beans And Rice Recipe
Beans cooked with pork belly, adobo sauce & more, served on a bed of white rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans
Rice
Method
Beans Preparation
- 1
Soak the Beans
Rinse the dried pinto beans under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours.
- 2
Cook the Beans
In a large pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours until the beans are tender.
- 3
Prepare the Pork Belly
In a skillet, cook the pork belly over medium heat until crispy. Remove from the skillet and drain excess fat, leaving about 1 tablespoon.
- 4
- 5
Combine Ingredients
Add the cooked beans, pork belly, adobo sauce, chicken broth, cumin, salt, and black pepper to the skillet with the sautéed onions and garlic. Stir well and simmer for about 30 minutes. Adjust seasoning to taste.
- 6
Finish with Cilantro
Just before serving, stir in the chopped cilantro for added freshness.
Rice Preparation
- 7
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 8
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for about 18-20 minutes or until the rice is tender and water is absorbed.
Serving
- 9
Plate the Dish
On a serving plate, create a bed of white rice. Top with the borracho beans mixture. Serve warm.
