Get ready to elevate your bean game with these 20 mouth-watering Borracho Beans Recipes! Whether you’re a spice lover or a savory sweetheart, we’ve got you covered. From classic Texas-inspired dishes to spicy beer-infused creations and everything in between, these flavorful formulas are sure to become new family favorites.
In this article, we’ll be exploring the rich flavors of Mexico’s beloved Borracho Beans, also known as Frijoles Borrachos. These slow-cooked legumes are typically infused with bold ingredients like chipotle peppers, chorizo sausage, and tangy lime juice – and we’re excited to share our favorite variations with you.
So, let’s dive in and discover the perfect recipe to satisfy your cravings!
Classic Texas Borracho Beans with Bacon
Savor the rich flavors of slow-cooked beans smothered in a tangy tomato-based sauce and infused with the savory goodness of crispy bacon. This beloved recipe is a staple of Texas comfort food, perfect for casual gatherings or hearty meals.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of beef broth
– 1 tablespoon chili powder
– Salt and pepper to taste
– 1/4 cup of brown sugar
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon.
3. Add the chopped onion and minced garlic to the pot; cook until softened.
4. Add the soaked and drained pinto beans, diced tomatoes, beef broth, chili powder, salt, pepper, and brown sugar. Stir well.
5. Bring to a boil, then cover the pot and transfer it to the preheated oven.
6. Simmer for 8-10 hours or until the beans are tender.
7. Stir in the cooked bacon before serving.
Cooking Time: 8-10 hours
Spicy Beer-Infused Borracho Beans
Get ready to elevate your bean game with this spicy twist on traditional borracho beans! This recipe combines the rich flavors of beer, spices, and tender beans for a hearty side dish that’s sure to please.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup beer (dark or light, whichever you prefer)
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, cumin, smoked paprika, and cayenne pepper.
2. Add diced tomatoes, beer, salt, and pepper. Stir well to combine.
3. Bring mixture to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours
Slow-Cooked Borracho Beans with Chorizo
This Spanish-inspired recipe is a hearty and flavorful take on traditional baked beans, infused with the smoky heat of chorizo. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 cup dried navy beans, soaked overnight and drained
– 1 lb chorizo, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or heavy pot, combine soaked beans, chorizo, onion, garlic, diced tomatoes, chicken broth, cumin, salt, and pepper.
3. Cover the pot with a lid or foil and transfer it to the preheated oven.
4. Cook for 6-8 hours, or until the beans are tender and the liquid has thickened.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 6-8 hours
Vegetarian Borracho Beans with Roasted Peppers
Elevate your meal with this flavorful and hearty vegetarian take on traditional borracho beans, infused with the sweetness of roasted peppers. This dish is perfect for a weeknight dinner or a crowd-pleasing party.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell pepper for 30-40 minutes, or until charred.
3. In a large pot, sauté onion and garlic until softened.
4. Add soaked pinto beans, chili powder, cumin, salt, and pepper. Cook for 1 minute.
5. Stir in diced tomatoes, vegetable broth, and roasted bell pepper. Bring to a boil, then simmer for 30-40 minutes or until the beans are tender.
6. Taste and adjust seasoning as needed.
Cooking Time: 45-60 minutes
Smoky Chipotle Borracho Beans
Transform your bean game with this smoky and spicy twist on traditional borracho beans! This recipe combines the rich flavor of chipotle peppers with a depth of smoked paprika, resulting in a complex and addictive taste experience.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the chipotle pepper, smoked paprika, cumin, and salt. Cook for 1 minute, stirring constantly.
3. Add the soaked pinto beans, vegetable broth, and chopped onion mixture to the pot.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or until the beans are tender.
Cooking Time: 6-8 hours
Instant Pot Borracho Beans with Ham Hock
This classic Tex-Mex recipe combines tender beans, savory ham hock, and rich flavors in a pressure-cooked delight. Perfect for a comforting meal or potluck gathering.
Ingredients:
– 1 lb dried pinto beans, soaked overnight and drained
– 1 ham hock (about 2 lbs), smoked or uncured
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the ham hock for 2-3 minutes.
2. Add the onion, garlic, and soaked beans; cook until the onion is translucent (about 5 minutes).
3. Pour in the beef broth, then close the lid. Make sure the valve is set to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Stir in chopped cilantro and season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Borracho Beans with Jalapeños and Cilantro
A classic Mexican dish gets a bold boost from the addition of jalapeños and cilantro, perfect for those who like a little heat. This recipe is great for serving alongside grilled meats or as a side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 jalapeños, diced
– 1 cup chicken broth
– 1/4 cup beer (any type)
– 1 tablespoon olive oil
– 1/4 cup fresh cilantro, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until softened.
2. Add jalapeños and cook for an additional minute.
3. Add pinto beans, chicken broth, beer, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
4. Stir in chopped cilantro before serving.
Cooking Time: 45-50 minutes
Sweet and Tangy Pineapple Borracho Beans
This sweet and tangy twist on traditional borracho beans is a perfect side dish for your next gathering. The combination of pineapple, brown sugar, and spices gives these beans a unique flavor that’s sure to please.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1/4 cup brown sugar
– 1 tablespoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or saucepan, sauté the onion and garlic in olive oil until softened.
3. Add the soaked pinto beans, pineapple chunks, brown sugar, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Cover and bake for 6-8 hours or cook on low heat on a slow cooker for 8-10 hours.
5. Serve warm, garnished with fresh cilantro, if desired.
Cooking Time: 6-8 hours (oven) or 8-10 hours (slow cooker)
Borracho Beans with Ground Beef and Tomatoes
Get ready to savor a hearty, flavorful dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the richness of ground beef with the comforting warmth of boracho beans (also known as cowboy beans) and fresh tomatoes.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup dried boracho beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup beef broth
Instructions:
1. Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder and cook for 1 minute.
4. Add the soaked boracho beans, diced tomatoes, salt, pepper, and beef broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 40-45 minutes
Fire-Roasted Borracho Beans with Tequila
A flavorful and spicy twist on traditional borracho beans, this recipe combines the richness of tequila with the deep flavor of roasted legumes.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 cup fire-roasted tomatoes (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons tequila
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine pinto beans, olive oil, onion, garlic, jalapeño, cumin, smoked paprika, salt, and pepper.
3. Roast in the preheated oven for 30-40 minutes or until beans are tender.
4. Stir in fire-roasted tomatoes and tequila.
5. Simmer on low heat for an additional 10-15 minutes to allow flavors to meld.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-60 minutes
Creamy Borracho Beans with Queso Fresco
Experience the rich flavors of Mexico with these creamy, slow-cooked beans infused with tequila and topped with crumbly queso fresco. This hearty dish is perfect for a weeknight dinner or a festive gathering.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup tequila (or substitute with beer)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup queso fresco, crumbled
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or pot, combine soaked pinto beans, onion, garlic, tequila, diced tomatoes, cumin, smoked paprika, salt, and pepper.
3. Bring mixture to a boil, then cover and transfer to the preheated oven.
4. Simmer for 6-8 hours, or until beans are tender.
5. Stir in queso fresco and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours
Borracho Beans with Smoked Sausage and Onions
This hearty dish combines the rich flavors of smoked sausage, caramelized onions, and tender beans, all smothered in a tangy tomato-based sauce.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 smoked sausages (such as Andouille or kielbasa), sliced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, cook the soaked pinto beans according to package instructions until tender.
2. In a separate pan, cook the sliced sausage over medium-high heat until browned.
3. Add the chopped onion and minced garlic to the pan and cook until caramelized.
4. Combine the cooked beans, sausage mixture, diced tomatoes, beef broth, tomato paste, cumin, salt, and pepper in a large pot.
5. Bring the mixture to a simmer and let cook for 30 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 45-50 minutes
Zesty Lime and Garlic Borracho Beans
This recipe brings together the bright flavors of lime, garlic, and spices to create a deliciously zesty take on traditional borracho beans. Perfect for topping tacos or serving alongside your favorite grilled meats.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, combine soaked pinto beans, chopped onion, minced garlic, lime juice, cumin, smoked paprika, salt, and pepper.
2. Pour in the olive oil and add enough water to cover the mixture by about an inch.
3. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until beans are tender.
4. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 1-2 hours
Borracho Beans with Pulled Pork and Green Chiles
A hearty, flavorful dish that combines tender pulled pork with rich, slow-cooked beans and a kick of green chile heat.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 pounds boneless pork shoulder, cooked and shredded
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or pot, heat the olive oil over medium-high. Add the chopped onions and cook until caramelized, about 10 minutes.
3. Add the garlic, cumin, and cooked pork to the pot. Cook for an additional 2-3 minutes.
4. Add the soaked and drained pinto beans, diced tomatoes with green chilies, chicken broth, salt, and pepper to the pot.
5. Cover the pot and transfer it to the preheated oven. Simmer for 6-8 hours or until the beans are tender.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours
Black Bean Borracho Beans with Cumin
These rich and creamy black bean borracho beans are infused with the warm, earthy flavor of cumin, making them a perfect addition to your favorite Tex-Mex dishes.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup cumin
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup vegetable broth
– 2 tablespoons lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the soaked black beans, cumin, diced tomatoes, vegetable broth, lime juice, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Mash with a potato masher or blend for a creamy consistency.
Cooking Time: 30-40 minutes
Borracho Beans with Crispy Fried Onions
Savor the rich flavors of this classic Tex-Mex dish, perfect for a gathering or potluck. Borracho beans are slow-cooked in beer and spices, topped with crispy fried onions for added crunch.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beer
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Vegetable oil, for frying
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, diced tomatoes, beer, cumin, paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat to low and simmer for 8 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F. Dredge chopped onions in flour, shaking off excess.
4. Fry onions until golden brown, about 3-5 minutes per batch. Drain on paper towels.
5. Serve Borracho beans hot, topped with crispy fried onions and your choice of jalapeños or hot sauce.
Cooking Time: 8 hours or overnight (simmer) + 15 minutes (frying)
Borracho Beans with Roasted Corn and Poblano
This recipe combines the rich flavors of Mexican cuisine with the comforting warmth of a hearty bean dish. Perfect for a family dinner or potluck, these borracho beans are smothered in a spicy tomato sauce and topped with roasted corn and crispy poblanos.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1/4 cup beer (optional)
– 2 ears of corn, husked and silked
– 2 poblanos, roasted and chopped
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, combine beans, onion, garlic, and red bell pepper. Cook over medium heat until the vegetables are tender, about 10 minutes.
2. Add cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and beer (if using). Bring to a boil, then reduce heat to low and simmer for 1 hour or until beans are tender.
4. Roast corn and poblanos in the oven with olive oil, salt, and pepper. Chop roasted vegetables into small pieces.
5. Stir in chopped roasted corn and poblanos into the bean mixture. Simmer for an additional 10 minutes to combine flavors.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour 20 minutes
Borracho Beans with Crispy Bacon and Beer Glaze
This recipe takes classic beans to the next level by adding crispy bacon, sweet beer glaze, and a depth of flavor that will leave you wanting more. Perfect for a weekend gathering or potluck, these Borracho Beans are sure to be a hit!
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound bacon, cut into 1-inch pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beer (any type will do)
– 1 tablespoon brown sugar
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Cook bacon until crispy, then set aside.
3. In a large pot or Dutch oven, combine soaked pinto beans, onion, garlic, beer, brown sugar, chili powder, salt, and pepper.
4. Simmer for 30 minutes or until beans are tender.
5. Stir in cooked bacon and cook for an additional 10 minutes.
6. Serve hot, garnished with crispy bacon and any desired toppings.
Cooking Time: 40-50 minutes
Borracho Beans with Habanero and Lime Crema
A twist on traditional borracho beans, this recipe adds a spicy kick from habaneros and a tangy brightness from lime crema. Perfect for a flavorful side dish or topping for tacos and grilled meats.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 habanero pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Lime crema (see below)
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, red bell pepper, diced tomatoes, habanero, cumin, smoked paprika, salt, and pepper.
2. Pour in enough water to cover the ingredients by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
3. Stir in olive oil. Taste and adjust seasoning as needed.
Lime Crema:
– 1/2 cup sour cream
– Juice of 1 lime
– 1 tablespoon chopped cilantro
Combine ingredients in a bowl. Refrigerate until ready to serve.
Borracho Beans with Cilantro-Lime Rice
This recipe combines the comforting warmth of beans with the brightness of citrus and herbs, perfect for a casual gathering or family dinner. The addition of beer to the beans gives them a rich, depth of flavor.
Ingredients:
For the Borracho Beans:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 beer (any type), plus more for serving
For the Cilantro-Lime Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 275°F.
2. Cook the beans according to package instructions or until tender. Add beer, onion, garlic, jalapeño, cumin, paprika, salt, and pepper. Simmer for 30 minutes.
3. Cook the rice according to package instructions. Mix with chopped cilantro, lime juice, olive oil, and salt.
4. Serve the borracho beans hot, accompanied by the cilantro-lime rice.
Cooking Time: Approximately 1 hour
Summary
Get ready to spice up your mealtime with these 20 mouthwatering Borracho Beans recipes! From classic Texas-style beans with bacon to spicy beer-infused and slow-cooked chorizo versions, there’s something for everyone. Add some heat with chipotle or jalapeño peppers, or try sweet and tangy pineapple or smoky tequila-inspired variations. You’ll also find vegetarian options like roasted pepper and black bean recipes. These flavorful dishes are perfect for a crowd-pleasing meal or casual gathering. Grab your ingredients and start cooking up the fiesta!