South Texas Borracho Beans recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

Nutrition Info

363 calories
carbohydrate: 52.4 g
cholesterol: 13.6 mg
fat: 6.4 g
fiber: 17.7 g
protein: 21.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1011.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.

  2. Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.

  3. Drain and rinse pinto beans, transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water, bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water, bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Recipe Yield

6 servings

Recipe Note

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

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