Mexican Borracho Beans – Looking for a side dish. That brings rich flavors. And a hint of spice to your table? This Mexican Borracho Beans recipe. Combines hearty pinto beans. With crispy bacon, jalapeños, and dark beer. Creating a bold. And savory experience. Perfect for potlucks. Or as a side. To your favorite Mexican dishes. These beans are packed. With a punch of flavor. That will have everyone. Asking for seconds.
I made these Mexican Borracho Beans for the first time. During a weekend BBQ. And it quickly became. A family favorite. My husband couldn’t get enough of the smoky, spicy combination. And even my little one. Enjoyed the mild heat. From the jalapeños. Since then, it’s been my go-to side dish. Whenever we fire up the grill. And it always gets rave reviews. From everyone around the table.
What makes this Mexican Borracho Beans truly special?
These Mexican Borracho Beans. Are the perfect blend of smoky bacon, and rich spices. And a touch of sweetness. From the brown sugar. The dark beer adds depth to the broth. Creating a slightly boozy flavor. That’s unique and mouthwatering. They’re versatile too—serve them as a side dish. Or even as a hearty main course. With tortillas on the side!
What You Need To Make This Mexican Borracho Beans Recipe?
Pinto Beans: The foundation of this recipe. Pinto beans hold their shape well. And absorb all the delicious flavors. You can use canned beans for convenience. Or cook them from scratch. For even more texture.
Bacon: Adds a smoky, salty bite. That elevates the whole dish. Don’t skip the bacon grease—it’s key to developing flavor. In the onions and spices.
Jalapeño: Offers just the right amount of heat. But if you prefer a milder dish. You can remove the seeds. Or swap for a milder pepper.
Dark Beer: This is what makes the beans “borracho” (drunken). A dark beer like a stout or amber. Adds richness. And complexity to the broth.
Cilantro: Fresh cilantro at the end. Adds a pop of color. And freshness that complements. The heavier flavors of the beans. And bacon.
Steps To Make Mexican Borracho Beans:
Step 1: Cook the bacon: In a Dutch oven. Over medium heat. Cook the bacon. Until it’s nice and crispy. Once done, remove the bacon. And set it aside. To cool (you’ll crumble it later). Be sure to leave the bacon grease. In the pot—trust me. It’s flavor gold!
Step 2: Sauté the veggies: Add the diced onion. And jalapeño. To the pot. With the bacon grease. Sauté for about 4-5 minutes. Until the onions turn translucent. And soft. Stir in the minced garlic. And spices. And let them cook. For another minute. Making sure to stir constantly. So the garlic doesn’t burn.
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Step 3: Add the beans, tomatoes, and beer: Toss in the drained pinto beans. Tomatoes with their juices. And pour in the dark beer. Give everything a good stir. And bring the heat down to low. Let it simmer. For about 18-20 minutes. Letting all those incredible flavors meld together.
Step 4: Sweeten it up: Stir in the brown sugar. Right before you take the beans. Off the heat. It balances the spice. And adds a subtle sweetness.
Step 5: Serve: Top the beans. With freshly chopped cilantro. And crumbled bacon. And serve them hot! They’re great with tortilla chips. Or as a side. To your favorite grilled meats.
Tip:
If you want to make these beans. Even more flavorful. Cook them a day ahead. And let them sit. In the fridge overnight. The flavors deepen as they meld together. And when you reheat them. They’ll taste even better. Than fresh off the stove. Another tip? Feel free to play. With the heat level—if you like your beans extra spicy. Throw in an extra jalapeño. Or a dash of cayenne pepper. For a less spicy version. Remove the seeds from the jalapeño. Or use a milder pepper like poblano.
Frequently Asked Questions:
Can I make this recipe without beer?
Absolutely! If you prefer not to use beer. You can substitute. With chicken or vegetable broth. It will still be flavorful. Though the beer adds a distinct richness.
How can I make this dish spicier?
To crank up the heat. Add an extra jalapeño. Or even toss in some cayenne pepper. You can also leave in the seeds of the jalapeño. For more spice.
Can I use dried beans instead of canned?
Yes! If you prefer to use dried beans. Soak them overnight. And cook them separately. Before adding them. To the recipe. You’ll need about 6 cups of cooked beans.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Borracho Beans
Ingredients
- 4 cans 15 ounces each pinto beans, drained and rinsed
- ½ pound bacon uncooked
- 1 onion finely chopped
- 1 jalapeño diced
- 3 garlic cloves minced
- 1 tsp chili powder
- 2 tsps ancho chili powder
- 1 tsp dried oregano
- 1½ tsps salt
- 1 tsp ground cumin
- 1 can 14 oz diced tomatoes, with juice
- 12 oz dark beer
- 1 tbsp brown sugar
- 1 bunch cilantro chopped
Instructions
- Cook the bacon: In a Dutch oven. Over medium heat. Fry the bacon until crispy. Once cooked. Remove the bacon. From the pot. Leaving as much grease as possible. Let the bacon cool. Then crumble it.
- Sauté the veggies: Add the diced onion. And jalapeño. To the bacon grease. In the pot. Cook for 4-5 minutes. Until the onions become translucent. Stir in the minced garlic, chili powder, ancho chili powder, oregano, salt, and cumin. Continue stirring. For another minute. To let the spices bloom.
- Combine the beans and liquids: Add the pinto beans. With canned tomatoes with their juice. And the beer. Lower the heat. And let everything simmer gently. For 18-20 minutes.
- Add sweetness: Stir in the brown sugar. Allowing it to meld. Into the flavors. Remove the pot. From the heat.
- Finish and serve: Top the beans. With chopped cilantro. And the crumbled bacon. Serve them hot. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
