Prepare your taste buds for a culinary journey to Mexico with our delicious recipe for Borracho Beans! This traditional Mexican dish, also known as “drunken beans,” is a flavorful and hearty stew that will delight your senses and transport you to the vibrant streets of Mexico. Made with tender pinto beans simmered in a rich broth infused with beer, bacon, and aromatic spices, these Borracho Beans are the perfect addition to any fiesta or weeknight dinner. Join us as we dive into the world of Mexican cuisine and discover the secrets to making this mouthwatering dish at home.
Ingredients:
- 4 oz Bacon, diced
- 2 Bay leaves
- 1 cup Fresh cilantro, chopped
- 3 cloves Garlic, minced
- 1 Jalapeno, seeded and diced
- 1 tsp Mexican oregano
- 1 Onion, diced
- 1 lb Pinto beans, dried
- 2 cups Vegetable stock
- 1/2 tsp Smoked paprika
- 1 tsp Sea salt
- 1 tsp Cumin powder
- 12 oz Mexican beer, dark
- 2 cups Water
Instructions:
- Prepare Beans: Rinse the dried pinto beans under cold water and remove any debris or stones. Place the beans in a large bowl and cover with water. Allow them to soak overnight or for at least 8 hours. Drain and rinse the soaked beans before cooking.
- Cook Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy and browned. Remove the cooked bacon from the pot and set aside, leaving the rendered bacon fat in the pot.
- Saute Aromatics: Add the diced onion, minced garlic, and diced jalapeno to the pot with the bacon fat. Saute for 3-4 minutes, or until the onions are translucent and fragrant.
- Add Spices: Stir in the Mexican oregano, smoked paprika, sea salt, and cumin powder, and cook for an additional 1-2 minutes to toast the spices and release their flavors.
- Simmer Beans: Add the soaked and drained pinto beans to the pot, along with the cooked bacon, bay leaves, chopped cilantro, vegetable stock, and dark Mexican beer. Stir to combine, then add enough water to cover the beans by about 1 inch.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer the beans for 1 1/2 to 2 hours, or until the beans are tender and cooked through, stirring occasionally. If the liquid evaporates too quickly, add more water as needed to keep the beans covered.
- Serve: Once the beans are cooked to your desired tenderness, remove the pot from the heat. Discard the bay leaves and adjust seasoning if necessary. Serve the Borracho Beans hot, garnished with additional fresh cilantro if desired.
Cook Notes and Variations:
- Vegetarian Option: Omit the bacon and use vegetable oil instead of bacon fat for a vegetarian version of Borracho Beans. You can also add extra vegetables such as bell peppers, carrots, or corn for added flavor and texture.
- Customize Heat: Adjust the level of spiciness to your preference by adding more or less jalapeno peppers. For extra heat, leave the seeds in the jalapenos, or add a pinch of cayenne pepper or chili flakes.
- Thickening Sauce: If you prefer a thicker sauce, you can mash some of the cooked beans against the side of the pot with a spoon to release their starch and thicken the broth.
Frequently Asked Questions (FAQs):
- Can I use canned beans instead of dried beans? While dried pinto beans are traditional for this recipe, you can use canned pinto beans for a quicker cooking time. Simply rinse and drain the canned beans before adding them to the pot, and adjust the cooking time accordingly.
- What is the best type of beer to use for Borracho Beans? Dark Mexican beer, such as Negra Modelo or Dos Equis Ambar, is traditionally used for Borracho Beans due to its rich flavor and malty sweetness. However, you can use any dark beer or lager of your choice.
- How do I store leftover Borracho Beans? Leftover Borracho Beans can be stored in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for longer storage. Simply let the beans cool completely before transferring them to freezer-safe containers or bags.
Keto and Low Carb Versions:
For a keto or low-carb version of Borracho Beans, omit the pinto beans and replace them with low-carb vegetables such as cauliflower, bell peppers, or zucchini. Increase the amount of bacon or add cooked ground meat such as beef or turkey for added protein and flavor. Use a low-carb beer or beef broth instead of the dark Mexican beer, and adjust the seasoning to taste.
In conclusion, Borracho Beans are a delicious and hearty dish that brings the flavors of Mexico right to your table. With a rich and savory broth, tender beans, and aromatic spices, this dish is sure to be a hit with your family and friends. Whether you’re serving them as a side dish for taco night or enjoying them on their own with a warm tortilla, Borracho Beans are a comforting and satisfying meal that will transport you to sunny Mexico with every bite. So grab your ingredients, fire up the stove, and get ready to savor the taste of authentic Mexican cuisine with this flavorful recipe!
