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borracho beans
Victor Eskew

Borracho Beans

These Mexican-style pinto beans cooked with bacon, beer, and aromatics deliver rich, complex flavor perfect for pairing with grilled meats or serving over rice. The pressure cooker method produces tender beans in just over an hour, making this a satisfying side dish that feeds a crowd. Classic Tex-Mex comfort food that's worth the minimal hands-on effort.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: dinner, Lunch, Side Dish
Cuisine: Mexican
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz Bacon diced
  • 1 lb Pinto Beans dried, washed, and inspected
  • 1 cup Onions chopped, frozen package works perfectly
  • 2 cloves Garlic, minced minced
  • 1 Jalapeño diced, leave seeds in for heat, remove for mild
  • 1 can Diced Tomatoes 14 oz
  • 1 bottle Dark Lager Modelo Negra or your favorite, 12 oz
  • 6 cups Water
  • 1 Bay Leaf dried
  • 2 teaspoon Dried Oregano
  • ½ teaspoon Smoked Paprika
  • 1 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
  • ¼ cup Cilantro fresh, chopped, added at serving

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Method
 

Cook
  1. Cook the diced bacon in a large pot over medium heat until crispy.
  2. Remove the bacon and set aside.
  3. Leave the fat in the pot.
  4. Add the onions to the bacon fat with a pinch of salt.
  5. Sauté until translucent and starting to caramelize.
  6. Add the garlic and jalapeño and cook for another minute.
  7. Add the pinto beans, diced tomatoes, dark lager, water, bay leaf, oregano, smoked paprika, salt, and pepper.
  8. Stir to combine.
  9. Bring to a boil, then reduce to a low simmer.
  10. Cover and cook for 1 ½ to 2 hours until the beans are tender and the broth is rich.
  11. Stir occasionally and add water if the liquid gets too low.
Finish and Serve
  1. Remove the bay leaf.
  2. Stir in the reserved crispy bacon.
  3. Taste and adjust salt.
  4. Serve topped with fresh chopped cilantro.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The slow release is critical here—don't rush it or you'll have bean sludge everywhere when you open the lid. These beans store well in the refrigerator for up to five days and actually improve overnight as the flavors marry. You can freeze portions in quart containers for up to three months; thaw and reheat gently on the stovetop with a splash of water or broth. If you can't find dark lager, any Mexican beer works, though you'll lose some of the malty depth. The bacon fat left in the pot is your flavor foundation, so don't skip the sauté step with the vegetables. Adjust salt after cooking since the bacon and beer both contribute sodium.
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