Borracho Beans from Scratch

"I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)"
 
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photo by Chef Howe photo by Chef Howe
photo by Chef Howe
Ready In:
3hrs 15mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
  • Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
  • In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
  • Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

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Reviews

  1. Great recipe. It’s a lot of prep and time, but the beans will be gone by the time dinner is over. Add sausage if you want to make it a meal on its own. Only one thing to do differently: add the bacon grease and drippings to the beans. It will give it the flavor it needs to keep from being too bland.
     
  2. I like this one of all the borracho bean recipes. Add cumin and peppers to taste. Very basic, alot of prep, but the smell while cooking and the end result is awesome. You can also cook these in the crock pot.
     
  3. Omg! My dad has been making this dish since before I was born, so at least 27 years. He won't give me his recipe, and I think it's to keep me coming home on Sundays. I've tried several different recipes and this one, by far, is the BEST. I've cooked it twice in one month. On the last occasion I cooked a pot for my parents and my dad just couldn't believe how much it tasted like his own. Two thumbs up. 5 stars. 10 Spoons. Thinking about starting a pot right now.
     
  4. Great recipe! Followed exactly as explained and was filled with flavor! Thank you :)
     
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Tweaks

  1. I made the beans without the beer and they were delicious! Can you give me an example of a dark mexican beer?
     
  2. Add the bacon grease/drippings to the pot, it will keep the beans from being too bland.
     
  3. Barbara A: Negra Modelo is a dark mexican beer that is pretty easy to find outside of mexico. A dark beer will add flavor to the dish; a light lager won't do much.
     
  4. Why would you use beer in the bean
     
  5. Made this exactly per recipe except used less than half of the cilantro. Finished product was bland and flavorless. I removed over half the remaining liquid,(108 oz for 1lb of beans would take days to reduce), added 2 TBSP chili powder, 2 TBSP cumin, 1 TBSP oregano and 2+ TBSP of Minor Ham Base. The tweeks made it acceptable. If I were to make this again, I would cook the beans to almost done in water only, drain to 1 qt liquid, add the beer and other ingredients, then simmer until all flavors were blended.
     

RECIPE SUBMITTED BY

I am an avid cook, golfer and traveler. I lost my first love in '93 and thought golf would fill the hole in my heart. It did not, but Charlie did. I met him one morning at a local resturant. We started talking, discovered that we were both widowers and had a lot in common (golf, travel, etc). I believe in love at first sight and have had it twice in my lifetime. I had no children by my first husband, but now I have 4 beautiful children and 5 beautiful grandchildren. How lucky can one woman be. We have a home-based travel business, which allows us to travel the globe. We love to cruise and I love to try and recreate the wonderful food served on the ship. I love to bake and desserts are probably what I am best at making. We entertain alot and I love to cook for a crowd.
 
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