This unusual dish is perfect if you’re looking for something tasty and satisfying. Borracho is a Spanish word meaning drunk, and the name comes from the fact the sauce for the beans is made using beer! But don’t worry, it won’t make you drunk!
Pinto beans star in this recipe, along with bacon and ham or sausage for all that juicy meatiness. And then you have onion, garlic, chilies, a variety of spices and dark beer. As it’s a Mexican recipe, try to find Mexican dark beer for an authentic touch.
If you aren’t a beer fan, not even in food, you can make charro beans instead of borracho beans by swapping the beer for chicken broth. This is a very popular side dish in Mexican restaurants, and is just as delicious, just slightly different. Either way, you’re going to end up with a really flavorful side dish.
Why You’ll Love the Recipe
This version of charro beans, known as borracho beans, is made with dark beer in place of the chicken broth. It has a rich flavor and the sauce is so good with the tasty beans and meats.
How to Serve It
You can have this as your main course, perhaps paired with tortillas and avocado slices, or serve it as a side dish. It’s also a lovely dish to make if you’re expecting a crowd.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can adjust the amount of chilies used or swap the beer for chicken broth to make a non-alcoholic version.
This bean-based dish is rich, meaty and hearty. It makes a satisfying side dish or you can have it as the main dish paired with your preferred sides.
Borracho Beans (Frijoles Borracho)
Ingredients
- 1 pound dried pinto beans
- ¼ yellow onion
- ½ teaspoon salt
- 6 cups water maybe more
- 1 bay leaf
FOR THE BORRACHO BEANS SAUCE:
- 5 chopped bacon slices
- 3 minced garlic cloves
- 1 cup diced ham or sausage
- ½ chopped yellow onion
- 2 diced tomatoes
- 1 chopped jalapeno or serrano chili pepper
- ½ teaspoon ground cumin
- 1 cup chopped cilantro
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
- ½ to 1 chopped chipotle pepper in adobo sauce optional
- 12 ounces Mexican dark beer
Instructions
- Rinse the beans in a colander and discard any pieces of grit or unwanted bits.
- Put them in a big pot with 6 cups of water, or enough to cover by 2 inches or so.
- Add the onion, salt and bay leaf, then bring to a boil and simmer for 1 to 2 hours, until the beans are tender.
- Check a few times during cooking and add more water if needed.
- Drain the beans and keep ¼ cup of the cooking liquid.
- Fry the bacon for 5 minutes in a large pot and then drain off some of the grease.
- Add the onion and the garlic and cook until the onion is tender.
- Add the ham, tomatoes, cilantro, peppers, oregano, cumin, paprika, and black pepper, and cook for 5 minutes.
- Add the drained cooked beans, reserved broth and the beer, and simmer for about 15 minutes.
- Add more salt and/or pepper if needed, or any other spices.
- Garnish with cilantro
- serve as the main meal with warmed tortillas or enjoy it as a side dish.
