How to make Borracho Beans

Substitute the dry beans for canned if you are short on time.

Pinto beans provide plenty of protein and fiber, and are an inexpensive kitchen staple. While cooking dry beans does take some time, it is a relatively simple process. Borracho beans, or "drunk beans," take their name from the addition of beer in the ingredient list. The additional flavor the beer provides sets this recipe apart from other bean dishes. If you are in a rush, substitute two cans of pinto beans for the dried version.

Things You'll Need

• 1 lb. pinto beans
• Medium pot
• 1 lb. bacon
• 1/2 onion, chopped
• 3 cloves garlic, chopped
• 1 can diced tomatoes and green chilies
• 2 Serrano chilies, seeded and diced
• 1 bottle imported Mexican beer
• Salt to taste
• 1/2 cup diced cilantro
• 1 lime, cut into wedges
• Flour tortillas or cornbread

Instructions

1. Sort through the beans, removing any small rocks or misshaped beans. Small rocks and other debris are fairly common in dry beans. Rinse the beans, then add them to the pot. Fill the pot with water and cover, leaving them to soak overnight.

2. Drain the beans and cover them in fresh water, about an inch above the beans. Bring to a boil, reduce heat to medium-low and simmer uncovered for 90 minutes, adding water by the cupful if the liquid becomes too low.

3. Add the bacon and onion to a pan and cook until the bacon becomes crispy.

4. Add the bacon, onion, canned tomatoes and chilies, Serrano chilies, garlic, beer and salt to the beans. Cover and cook for 30 minutes longer. Remove from heat and add the cilantro.

5. Serve the beans with lime slices. Tortillas or cornbread make a great pairing with the beans.

Tips & Warnings

• For a spicier dish, use jalapenos in place of the Serrano chilies.

References

• Food: Borracho Beans
• Texas Rolling Pins: Borracho Beans
• Food Network: Borracho Beans