Instructions
Prepare the Beans (if using dried beans):
Rinse the dried pinto beans and soak them overnight in water (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour). Drain and set aside.
If using canned beans, skip this step.
2. Cook the Bacon and Aromatics:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the diced onion and jalapeños to the pot, cooking in the bacon fat for 3-4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
3. Simmer the Beans:
Add the diced tomatoes, cumin, and oregano to the pot. Cook for 2 minutes, stirring occasionally.
Add the soaked (or canned) pinto beans, beer, chicken broth (or water), and the cooked bacon. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours if using dried beans (or 20-30 minutes if using canned beans), stirring occasionally, until the beans are tender. Add more broth or water if needed to keep the beans submerged.
4. Season and Finish:
Once the beans are tender, stir in the chopped cilantro. Taste and season with salt and black pepper as needed.
Simmer uncovered for an additional 5-10 minutes to let the flavors meld and the broth thicken slightly.
5. Serve:
Ladle the borracho beans into bowls and serve hot.
Pair with warm tortillas, cornbread, or as a side to grilled meats.
Notes
For a deeper flavor, use a darker beer like Negra Modelo.
You can add a teaspoon of smoked paprika for a smokier taste.
Enjoy your Borracho Beans (Frijoles Borrachos)!