This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about Borracho Beans!
Recently I've been thinking a lot more about pantry style cooking and Borracho Beans is the first thing that came to mind. My recipe does call for some fresh vegetables (onion and cilantro) and pork hock to be thrown in, but you could omit these for a true pantry meal!
What Are Borracho Beans?
Borracho Beans aka Frijoles Borrachos aka Drunken Beans. So called because these beans are made with beer! Borracho beans are a South Texas favorite. So, you can find these at many Mexican restaurants in South Texas. By the way, they differ from charro beans, in that charro beans are the version made without beer.
I usually make a huge batch to serve at Christmas and had really been craving these lately. Now we have a huge batch for mostly Steve, Toby, and myself...it will be fun around our household over the next few days. 🙂
What Ingredients Do You Need to Make Borracho Beans?
Pinto beans are used in this dish, and traditionally you will add a Mexican style beer. I used a 12 oz bottle of Lone Star beer which is what I had on hand (TX beer!), and added it to beans and pork hock that had been simmering for an hour. I then added diced tomatoes, and onion. Throw in a generous handful of cilantro toward the end of cooking, and you will have the most delicious beans ever! Strong and bold statement but really they are good!
Oh, and the seasoning! It's got to be Fiesta Brand Pinto Bean Seasoning! Made here in San Antonio, it's my go to seasoning for whenever I make the these delicious beans. This seasoning is just the best and I absolutely love it! Click here to purchase this most delicious pinto bean seasoning on Amazon.
Don't they look absolutely scrumptious? I generally eat borracho beans accompanied by rice or sometimes with tortillas. You can also serve as a delicious side to any Mexican main dish, or any dish for that matter! I hope you might give this a try sometime!
Here Are Some Other Dishes You May Enjoy!
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- 1 lb pinto beans dry
- 3 tablespoon Pinto Bean Seasoning I used Fiesta Brand! add additional seasoning at end to taste if desired
- 12 oz beer dark Mexican beer is preferred but I used Lone Star
- 14.5 oz diced tomatoes canned
- 1 onion diced
- 1-2 pork hocks can substitute 4-5 strips of cut up bacon if preferred
- 1 bunch cilantro chopped
- salt to taste (optional)
- pepper to taste (optional)
- Rinse and sort the beans, and cover with water to soak overnight in a large pot.
- Drain and rinse the beans, then add water to cover the beans about one inch above surface of the beans. Add pork hock.
- Bring the beans to the boil, and skim off any scum that might rise to the top.
- Lower the heat to where it will simmer (around med low or so), add 3 tablespoon of Pinto Bean Seasoning, stir, cover and simmer for 1 hr.
- Add your beer! Also add the diced onion, and tomatoes at this time. Stir, and bring back to the boil, then lower again to a simmer and simmer 1 additional hour.
- Taste your beans to make sure they are tender. If not, continue cooking until tender. Add chopped cilantro at the end of the cooking. Add salt and pepper, or additional pinto bean seasoning to taste.
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