Borracho Beans Recipe

I’m sharing my Vegan Borracho Beans recipe: tender pinto beans simmered in a flavorful beer broth, an easy Mexican side that also serves as a main with tortillas.

I love when simple food surprises me. Tender pinto beans simmered in a Mexican lager broth become creamy and slightly brash, the kind of thing you don’t expect from pantry staples.

I first made this as a midnight experiment and ended up calling it Borracho Bean Soup because the pot felt like it had a life of its own. Adding that lager changes everything, more depth, a little spark you cant really explain.

Serve it as a side or make it the main, either way you’ll find yourself coming back for one more bowl even when you swore you were full.

Ingredients

• Pinto beans: rich in fiber and protein, makes the dish hearty and creamy.
• Bacon: fatty, smoky, gives umami and salt, not health food but tastes amazing.
• Jalapeño: brings heat and brightness, adds vitamin C, remove seeds to soften.
• Mexican lager: gives light malty sweetness, lifts flavors and helps tenderize beans.
• Tomatoes: add acidity and juiciness, small amount balances richness and saltiness.
• Onion and garlic: provides savory backbone, some natural sweetness when they caramelize.
• Cilantro and lime: fresh finish, cilantro adds bright herbs, lime brings tangy zip.
• Bay leaf and oregano: subtle herbal notes, oregano adds earthiness, bay gives warm depth.

Ingredient Quantities

• 1 lb (450 g) dried pinto beans, picked over and rinsed
• 4 slices thick cut bacon, chopped (about 4 oz / 115 g)
• 1 medium yellow onion, chopped about 1 1/2 cups
• 3 cloves garlic, minced
• 1 large jalapeño or 2 serrano peppers, seeded and sliced
• 12 fl oz (355 ml) Mexican lager, like Modelo or Pacifico
• 6 cups low sodium chicken broth or water, plus more to cover beans
• 1 cup diced tomatoes (fresh or canned, roughly 1 medium roma or a 14 oz can drained)
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if you got it)
• 1 bay leaf
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro for serving, optional
• Wedges of lime for serving, optional

How to Make this

1. If you have time soak the beans overnight in cold water to cover by 2 inches, or do a quick soak: put beans in a pot, cover with water, bring to a boil 2 minutes, turn off, cover and let sit 1 hour; drain and set aside. (You can skip soaking but it takes longer to cook.)

2. In a heavy pot or Dutch oven cook the chopped bacon over medium heat until crisp, remove most of the bacon with a slotted spoon and leave about 2 tablespoons of fat in the pot for flavor.

3. Add the chopped onion to the bacon fat and cook until soft and starting to brown about 6 to 8 minutes, then stir in the minced garlic and sliced jalapeño or serranos and cook 30 to 60 seconds until fragrant.

4. Sprinkle in the ground cumin and dried oregano and stir for a few seconds to toast the spices, then add the drained beans, the 12 fl oz Mexican lager, 6 cups low sodium chicken broth (or water) and enough extra water to just cover the beans, plus the diced tomatoes and the bay leaf. Return the reserved bacon to the pot.

5. Bring everything to a rolling simmer then reduce heat to low, cover partially and simmer gently for 1 1/2 to 2 hours until the beans are tender. Skim any foam that rises the first 10 minutes and add more hot water if the beans get too dry while cooking.

6. About 20 to 30 minutes before the end add the 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning near the end. Salting late keeps the skins from getting tough.

7. If you want creamier beans, mash a cup or so against the pot with the back of a spoon or remove a small scoop, mash and stir back in, or simmer uncovered 10 to 15 minutes to reduce and thicken the broth.

8. Remove and discard the bay leaf, give the beans a final taste and adjust salt or spice if needed, stir in chopped cilantro if using.

9. Serve hot with lime wedges and extra bacon on top, and warm tortillas on the side. These are great as a side or a simple main, and leftovers taste even better the next day.

Equipment Needed

1. Large bowl or big pot for soaking or holding the rinsed beans
2. Colander or fine sieve to drain the beans and tomatoes
3. Heavy pot or Dutch oven for cooking the beans and bacon
4. Cutting board for onion, peppers and cilantro
5. Chef’s knife, sharp enough to chop bacon and veg
6. Wooden spoon or silicone spatula for stirring and mashing a bit
7. Slotted spoon to lift out the bacon and skim foam
8. Measuring cups and spoons for broth, beer and spices
9. Ladle plus pot holders for serving and safely handling the hot pot

FAQ

Borracho Beans Recipe Substitutions and Variations

• Pinto beans: swap for black beans, navy or great northern beans if you want a different texture. Canned works too, just rinse and cut added salt.
• Bacon: use chopped chorizo, smoked ham, or 4 oz smoked tofu/tempeh for a vegetarian route. You can also use olive oil plus 1 tsp smoked paprika to fake the smokey flavor.
• Mexican lager: replace with any light lager or pilsner, a non alcohol beer, or skip beer and add an extra cup of broth plus 1 tbsp apple cider vinegar for brightness.
• Chicken broth: use vegetable broth, beef broth for a richer bean, or plain water plus a bouillon cube; if you use low sodium canned tomatoes you might need a little extra salt.

Pro Tips

– Soak the beans if you can. Overnight soak makes them cook more evenly, but if you’re rushing do the quick soak. A pinch of baking soda in the soak helps soften them faster, but dont overdo it or they get mushy and soapy tasting.

– Render the bacon slow and save most of it for topping. Leave just 1 to 2 tablespoons fat in the pot to sauté the onions so you get deep browning without everything tasting greasy. Crisp the reserved bacon separately so you get that crunchy finish.

– Skim early and watch the beer. Bring the pot up hot for a few minutes so the alcohol cooks off and foam rises, skim that off, then lower to a gentle simmer. If the beer makes the broth too sharp for you, swap half for extra stock and keep a little beer for flavor.

– Salt late and finish with acid. Add the kosher salt near the end like the recipe says, then brighten the beans with fresh lime juice and cilantro right before serving. If you want creamier beans, mash a cup against the side of the pot and stir back in, dont just overcook them to death.