Ever tasted beans so flavorful they could steal the spotlight at any cookout?” That’s the magic of Borracho Beans. They’re bold. They’re smoky. They’re simmered in beer and packed with flavor. These beans are more than just a side dish, they’re a full on experience.
The word “borracho” means drunk in Spanish. And yes, these beans get a splash of beer while cooking. But it’s not just about the booze. It’s about the rich, deep flavor that builds with each ingredient. Bacon adds a smoky kick. Jalapeños bring the heat. Onions, garlic, tomatoes, and spices blend into a savory, mouthwatering pot of beans.
In Texas, you’ll find Borracho Beans at backyard BBQs, food trucks, and Sunday dinners. They’re a staple. And once you try them, you’ll know why.
In this post, I’ll show you how to make perfect Borracho Beans from scratch. You’ll learn which beans to use, how to layer flavors, and how long to cook for the best results. I’ll share pro tips, variations, and serving ideas too.
Ingredients & Substitutions
The Foundation
- 1 pound (454g) dried pinto beans carefully sorted and rinsed
- 6 ounces bacon or salt pork, diced (vegetarians can substitute with 2 tablespoons smoked paprika and 3 tablespoons olive oil)
- 1 large white onion, diced (about 2 cups)
- 4-6 garlic cloves, minced (depending on your garlic preference)
- 2 jalapeños or serrano peppers, seeded and diced (adjust according to desired heat level)
- 1 medium tomato, diced (about 1 cup) Roma varietals work particularly well
The Liquid Base
- 12 ounces Mexican lager beer (such as Modelo, Tecate, or Pacifico)
- 6 cups chicken or vegetable broth (homemade provides the best flavor)
- 2 tablespoons tomato paste (optional, adds richness and color)
Aromatics and Seasonings
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (1/4 cup chopped)
The beauty of borracho beans lies in their adaptability. Don’t have Mexican beer? Any light beer works well, though darker varieties will impart a more robust flavor. For an alcohol free version, substitute with additional broth and a tablespoon of apple cider vinegar for acidity.
When selecting pinto beans, fresher is always better older beans take significantly longer to cook and may never achieve that perfect creamy texture we’re after. If pinto beans aren’t available, black beans or cranberry beans make excellent substitutes, though they’ll produce a somewhat different flavor profile.
For those concerned about heat, poblano peppers provide a milder alternative to jalapeños while still contributing authentic flavor. Conversely, if you’re a heat enthusiast, leave some seeds in your jalapeños or add a diced chipotle pepper in adobo sauce for smoky heat.
Step by Step Instructions
Preparation Phase
Begin by examining your dried beans thoroughly, removing any small stones or damaged beans. This step is crucial and often overlooked, but trust me biting into a small pebble can ruin even the most delicious pot of beans. Rinse the sorted beans under cold water until the water runs clear.
While traditional recipes often call for soaking beans overnight, I’ve found that a quick soak method works nearly as well when time is limited. Place the rinsed beans in a large pot, cover with water by about 2 inches, and bring to a boil. Let boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse again before proceeding with the recipe.
For maximum flavor development, prep all your vegetables beforehand the uniform dicing of onions, jalapeños, and tomatoes ensures even cooking and consistent flavor distribution throughout the dish. Mince the garlic just before adding it to the pot; this preserves its aromatic compounds that begin to degrade shortly after cutting.
Building Flavor Base
In a large heavy bottomed pot or Dutch oven, cook the diced bacon over medium heat until the fat renders and the bacon becomes crispy, about 5-7 minutes. Using bacon rather than salt pork creates a smokier base, while salt pork provides a more subtle background flavor both are authentic depending on regional variations.
Add the diced onion to the rendered fat and cook until translucent, about 3-5 minutes. Dont rush this step; properly sautéed onions form the foundation of the dish’s flavor profile. Add the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant. The sizzling aroma at this stage should be intoxicating a combination of smoky bacon, sweet onions, and pungent garlic.
Stir in the diced tomato and tomato paste (if using), cooking until the tomatoes begin to break down, approximately 2-3 minutes. This creates a sofrito like base that will infuse the beans with deep flavor.
The Simmer
Add the drained beans to the pot along with the beer, broth, bay leaves, cumin, oregano, and smoked paprika. The beer should foam slightly when added – this is normal and part of the magic of the dish. Stir to combine all ingredients thoroughly.
Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover partially, leaving the lid slightly ajar to allow some evaporation, which concentrates flavors. Simmer for 2-3 hours, stirring occasionally to prevent sticking. The cooking time varies depending on the freshness of your beans and whether you soaked them, so begin checking for tenderness after 1.5 hours.
The beans are ready when they’re tender but still hold their shape. Properly cooked borracho beans should not be mushy; they should maintain their integrity while being soft enough to crush easily against the roof of your mouth. During the final 30 minutes of cooking, season with salt and pepper to taste. Adding salt too early can toughen the beans, so patience here is key.
If the mixture becomes too thick during cooking, add additional broth or water in small increments. Conversely, if it’s too thin, increase the heat slightly and simmer uncovered until the desired consistency is reached. The perfect borracho beans should have a broth with body not watery, but not as thick as chili either.
Finishing Touches
Once the beans reach the desired tenderness, remove from heat and discard the bay leaves. For enhanced flavor, allow the beans to rest for 15-20 minutes before serving. This resting period allows the flavors to meld and deepen, much like a good stew.
Just before serving, stir in most of the chopped cilantro, reserving some for garnish. The heat from the beans will release the essential oils in the cilantro, adding a fresh, herbaceous note that brightens the rich, savory flavors of the dish.
Cooking Techniques & Science
The science behind great borracho beans involves several key principles that elevate this dish from good to extraordinary. The initial rendering of bacon fat creates lipid soluble flavor compounds that permeate the beans during the long cooking process. This is why vegetarian versions, while delicious, often lack the same depth unless carefully compensated for with additional umami rich ingredients.
The beer in borracho beans serves multiple purposes. First, its carbonation helps break down the tough exterior of beans slightly, promoting even cooking. Second, the alcohol (most of which cooks off) acts as a flavor carrier, helping to distribute fat soluble flavor compounds throughout the dish. Finally, the subtle bitterness and malt flavors in beer provide balance to the rich, savory elements.
Maintaining a proper simmer rather than a rolling boil is crucial for bean cookery. Too vigorous a boil can cause beans to split their skins and become mushy, while too low a temperature extends cooking time unnecessarily. The ideal approach is what chefs call a “lazy simmer” occasional gentle bubbles breaking the surface, indicating sufficient heat to cook but not agitate the beans excessively.
The acidic components in this dish tomatoes and beer can potentially extend cooking time by strengthening cell walls in the beans. This is why traditional wisdom suggests adding acidic ingredients after beans have softened. However, I’ve found that the flavor development achieved by adding these ingredients at the beginning outweighs the slightly longer cooking time, especially when using fresh beans.
For those using a pressure cooker or Instant Pot, the process can be significantly accelerated. After building the flavor base as described above, pressure cook the mixture for about 45 minutes with a natural release. You may need to reduce the liquid slightly, using approximately 4 cups of broth instead of 6.
Serving & Pairing Suggestions
Borracho beans shine brightest when served in simple ceramic bowls that showcase their rich, reddish brown broth. Ladle generously, ensuring each serving contains plenty of both beans and liquid. Garnish with the reserved fresh cilantro and, optionally, thin slices of radish for a peppery crunch and visual contrast.
Traditional accompaniments include warm corn tortillas, which can be used to scoop up the beans or torn and added directly to the bowl. A side of Mexican rice creates a complete protein when combined with the beans, making for a satisfying vegetarian meal if you’ve opted for the meatless preparation.
For an authentic Tex Mex experience, serve Borracho beans alongside smoked brisket or grilled skirt steak. The beans’ rich broth beautifully complements the smoky, charred flavors of barbecued meats. In northern Mexico, they’re often paired with cabrito (goat) or carne asada.
Beverage pairings are straightforward – the same Mexican lager used in cooking makes a natural companion. For wine enthusiasts, a medium bodied red with moderate tannins works well; try a Tempranillo or Malbec. Non alcoholic options include agua fresca de Jamaica (hibiscus tea) or a tart limeade, both of which cut through the richness of the dish.
For a more elaborate presentation, consider setting up a “Borracho Bean Bar” with various toppings and mix ins. Offer diced avocado, crumbled queso fresco, pickled red onion, lime wedges, and hot sauces of varying heat levels. This interactive approach makes the dish versatile and appealing to diverse palates.
Leftover Borracho beans improve with time as flavors continue to meld, making them an excellent make ahead dish. They can be refrigerated for up to 5 days or frozen for up to 3 months. When reheating, you may need to add a small amount of water or broth to restore the original consistency.
Conclusion
Borracho beans transform humble ingredients into something extraordinary through patience and technique. Their magic lies in the slow building of flavors smoky bacon, aromatic vegetables, warming spices, and that signature beer.
Whether served alongside smoked brisket or as a meal with rice and tortillas, these beans offer both comfort and a taste of borderland culture. The recipe is forgiving and adaptable make it spicier, meatier, or completely vegetarian based on your preferences.
The beauty of borracho beans is that they teach us the value of cooking with intention. Each ingredient adds purpose, each step builds flavor. Master this dish, and you’ll understand why these “drunken beans” have remained a beloved staple for generations.
FAQs
Can I make borracho beans without beer?
Yes substitute with additional broth and add a tablespoon of apple cider vinegar or lime juice for acidity. You’ll miss some flavor notes, but the dish will still be delicious.
Why are my beans still hard after hours of cooking?
Old beans may never fully soften. Hard water can also interfere try adding 1/4 teaspoon of baking soda. Always add salt near the end of cooking to prevent tough bean skins.
How can I make the broth thicker?
Remove about a cup of cooked beans, mash them, and return to the pot. Simmer for another 15 minutes for a naturally thickened consistency.
Can borracho beans be made ahead?
They often taste better the next day! Refrigerate up to 5 days or freeze up to 3 months. Add a splash of broth when reheating if needed.
