Authentic Borracho Beans

Ingredients

• 454 gdried pinto beans
• 950 mlchicken stock
• 1 bottlebeef broth
• 6 slicesturkey bacon
• 1 mediumonion, chopped
• 2jalapeño peppers, finely chopped
• 3 clovesgarlic, minced
• Optionalcilantro, tomatoes, cumin, oregano

Instructions

1. 1

   Soak the beans

   Cover the pinto beans with plenty of water and leave them to soak overnight.

2. 2

   Simmer the beans

   Drain the beans and put them in a large pot with the chicken stock, beef broth and the method’s suggested salt beef (or chicken bone). Bring to a simmer and cook for 1½ hours.

3. 3

   Cook the vegetables

   Fry the turkey bacon in a skillet until crisp, then set it aside. Cook the onion, jalapeños and garlic in the remaining bacon grease until softened.

4. 4

   Combine the ingredients

   Stir the softened vegetables and turkey bacon into the pot of beans. Add any optional ingredients you are using, such as cilantro and spices.

5. 5

   Finish simmering

   Simmer for another 1½ hours, until the beans are tender.

What are borracho beans?

Borracho beans are a Tex-Mex-style pot of pinto beans cooked slowly in a savoury liquid with seasonings and other flavourings. The name is associated with versions made with beer, though this recipe uses chicken stock and beef broth instead.

Here, turkey bacon adds a smoky, savoury note, while jalapeños, onion and garlic build flavour around the creamy beans. The long simmer gives the beans time to soften and absorb the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 18g protein, 50g carbs, 7g fat.

The pinto beans provide most of the carbohydrates and much of the protein, while turkey bacon contributes protein and fat. The broth and bacon also contribute sodium; serve with fresh vegetables or a simple salad to round out the plate.

Why soak the pinto beans?

Overnight soaking gives dried beans a head start on hydration before they go into the pot. Drain them before cooking, as directed, rather than adding the soaking water to the broth.

Allow enough room for the beans to expand while soaking. If you are short on time, check the packet for an alternative soaking method, but the recipe specifies an overnight soak.

Build flavour in the skillet

Turkey bacon: cook it until crisp, then keep it aside so it can be stirred in later. Its rendered grease is used to soften the vegetables.

Aromatics: cook the onion, jalapeños and garlic until soft before adding them to the beans. This step lets their flavours mingle with the bacon before they go into the pot.

Check the beans for tenderness

The recipe gives the beans 1½ hours of simmering before the vegetables go in, followed by another 1½ hours. Start checking near the end of the final simmer: the beans should be tender rather than firm in the centre.

Keep the pot at a gentle simmer, not a hard boil. If the beans are still firm after the stated time, continue cooking until tender and check that there is enough liquid in the pot.

Choose optional additions

Cilantro: stir it in as an optional fresh, herbal addition. Tomatoes, cumin and oregano are also listed as optional ingredients.

The recipe does not give quantities for these additions, so add them to taste. The core version still gets plenty of savoury flavour from the bacon, onion, garlic and broths.

Serve the beans

Serve a bowl on its own, or pair it with warm tortillas or rice for a more substantial meal. The beans also work as a side dish with grilled meats and tacos.

Because the pot is hearty and broth-based, a fresh, crisp accompaniment can provide contrast. Keep extra toppings and sides separate so everyone can add what they like.

Recipe notes & tips

• Soak the beans overnight in plenty of water, then drain them before cooking.
• Use a large pot so the beans have room to simmer in the broth.
• Keep the heat low enough for a gentle simmer rather than a vigorous boil.
• Cook the bacon until crisp before setting it aside.
• Soften the onion, jalapeños and garlic in the remaining bacon grease.
• Taste a few beans near the end of cooking to check that they are tender throughout.

Variations

• Add cilantro: stir it in as an optional herbal addition.
• Include tomatoes: add them with the other optional ingredients.
• Season with cumin: use it as an optional warm spice.
• Add oregano: include it with the optional seasonings.
• Adjust the heat: vary the amount of jalapeño to suit your preference.

Common mistakes to avoid

• Skipping the soak: dried beans need the overnight soak specified in the recipe before cooking.
• Boiling hard: a rolling boil can make the beans cook unevenly; keep the pot at a gentle simmer.
• Adding the vegetables too early: cook them in the skillet first, then stir them into the beans as directed.
• Leaving out the final check: cooking time can vary, so taste the beans and continue simmering if they are still firm.
• Discarding the bacon grease: use the remaining grease to soften the onion, jalapeños and garlic.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until steaming hot, adding a splash of water or stock if the beans have thickened.

Frequently asked questions