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Borracho Beans

BaconClassicGarlic

Time: 10 hours 45 minutes

Yield: 12 servings

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About

Borracho Beans most literally translates to "drunken beans," referring to the dark lager beer soaking the savory, creamy pinto beans. Malty, meaty, and sweet, Borracho Beans are a uniquely seasoned and savory sensation, with a satisfying amount of spice and heat to warm your soul during the winter season. You could even say these beans are intoxicatingly delicious!

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Ingredients

  • 1 pound dried pinto beans
  • 1/2 pound bacon
  • 1 small onion, diced
  • 1 jalapeño, diced, seeds and veins removed for reduced spice
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chili powder, or regular chili powder
  • 1 teaspoon dried oregano, Mexican oregano preferred
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 1 (12-ounce) bottle dark lager beer
  • 1 tablespoon dark brown sugar
  • 1/4 cup cilantro, chopped

Directions

Step 1 -Pour the pinto beans into a large bowl and remove any shriveled or split beans.

Step 2 -Fully cover the beans with water until there is at least 3 inches of water covering them.

Step 3 -Let the beans soak in the water at room temperature for at least 8 hours and up to overnight.

Step 4 -Drain and rinse the beans under cool water. They should have doubled in size.

Step 5 -Transfer the beans to a large pot or Dutch oven and add 10 cups of water.

Step 6 -Bring the beans to a boil, then reduce the heat to a low simmer.

Step 7 -Cover and cook the beans until they are tender and cooked through but not mushy, about 2-2 1/2 hours.

Step 8 -Drain the cooked beans and transfer them to a large bowl. Set them aside.

Step 9 -Rinse and dry the pot. Then return the pot to the stove-top and heat over medium-high heat.

Step 10 -Add the bacon and cook until it is browned and crispy.

Step 11 -Transfer the bacon to a paper-towel-lined plate to drain and set aside. Reserve the drippings in the pot.

Step 12 -Add the onions and jalapeño to the pot, cooking for 5 minutes and scraping up any browned bits at the bottom of the pot.

Step 13 -Add the garlic powder, chili powder, ancho chili powder, oregano, salt, and cumin, stirring and cooking until fragrant, about 30 seconds.

Step 14 -Add the cooked pinto beans, diced tomatoes, beer, and brown sugar.

Step 15 -Stir to combine and cook to a low simmer.

Step 16 -Simmer the beans for 15 minutes, then remove the pot from the heat.

Step 17 -Stir in the cooked bacon and cilantro.

Step 18 -Serve immediately.

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