Get ready to elevate your game with 18 mouthwatering borracho bean recipes that will make your taste buds do the salsa! These addictive, slow-cooked beans are a staple in many Latin American cuisines, and when infused with bold flavors like beer, chipotle peppers, or tequila, they become truly irresistible.
Whether you’re planning a backyard barbecue, a cozy dinner party, or just need a quick weeknight meal, these borracho bean recipes have got you covered. From classic Texas-style beans to spicy chipotle variations, and even vegetarian and vegan options, there’s something for everyone. So grab your apron, put on your favorite Latin tunes, and let’s dive into the world of flavorful borracho beans!
Classic Texas-Style Borracho Beans with Bacon
Classic Texas-Style Borracho Beans with Bacon: A hearty, comforting dish that’s perfect for any occasion. This recipe combines the rich flavors of bacon and tomatoes with tender beans, creating a true Southern staple.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1 can (14.5 oz) of diced tomatoes
– 1 tablespoon of chili powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 250°F.
2. In a large Dutch oven or pot, cook the bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Add the soaked pinto beans, beef broth, diced tomatoes, chili powder, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then cover and transfer the pot to the preheated oven. Simmer for 6-8 hours or until the beans are tender.
6. Return the cooked bacon to the pot and stir to combine. Serve hot.
Cooking Time: 6-8 hours
Spicy Chipotle Borracho Beans with Chorizo
Get ready to elevate your Mexican feast with this flavorful and spicy recipe! These chorizo-infused beans are a twist on traditional borracho beans, adding a smoky chipotle kick that will leave you craving more.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 pound Mexican chorizo, casings removed
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 4-6 slices of Mexican cheese for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the chorizo over medium-high heat, breaking it apart with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add soaked pinto beans, diced tomatoes, chipotle peppers, and olive oil. Stir to combine.
5. Cover pot and transfer to the preheated oven. Bake for 6-8 hours or overnight.
6. Season with salt and pepper to taste. Serve hot, topped with optional Mexican cheese.
Cooking Time: 6-8 hours
Slow Cooker Borracho Beans with Beer and Jalapeños
Get ready to spice up your mealtime with these flavorful beans cooked to perfection in a slow cooker! This recipe combines the richness of pork and beef broth, the boldness of beer, and the heat of jalapeños for a uniquely delicious twist on traditional pinto beans.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound smoked sausage (such as andouille or kielbasa), sliced
– 2 cups beef broth
– 1 cup beer (any type)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 jalapeños, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Add the soaked pinto beans, sliced sausage, beef broth, beer, onion, garlic, jalapeños, and cumin to a slow cooker.
2. Stir well to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Vegetarian Borracho Beans with Roasted Poblano Peppers
A flavorful and hearty vegetarian twist on traditional borracho beans, this recipe adds a smoky depth with roasted poblano peppers. Perfect for accompanying tacos, grilled meats, or as a side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium poblanos, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C). Roast poblano peppers for 30 minutes, or until charred. Peel off skin, then chop.
2. In a large pot, sauté onion and garlic in olive oil over medium-high heat until softened. Add soaked beans, cumin, salt, and pepper. Cook for 1 minute.
3. Add diced tomatoes, vegetable broth, roasted poblano peppers, and any desired jalapeños or hot sauce to the pot. Bring to a boil, then reduce heat and simmer for 2 hours, or until beans are tender.
Cooking Time: Approximately 2 hours and 30 minutes
Smoky Borracho Beans with Ham Hock and Cilantro
This recipe combines the rich flavors of smoky bacon, ham hock, and cilantro to create a hearty and aromatic bean dish. Perfect for special occasions or casual gatherings, these borracho beans are sure to please.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 6 slices of smoky bacon, diced
– 1 ham hock, rinsed and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons cilantro, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy.
3. Add the chopped onion and cook until translucent.
4. Add the soaked beans, ham hock, garlic, cumin, smoked paprika, salt, and pepper. Stir well.
5. Cover the pot with a lid and transfer to the preheated oven.
6. Cook for 8-10 hours or overnight.
7. Remove from the oven and stir in chopped cilantro (if using).
8. Serve warm.
Cooking Time: 8-10 hours
Instant Pot Borracho Beans with Mexican Lager
Elevate your traditional boracho beans recipe by adding a twist of Mexican Lager to give it a unique flavor. This Instant Pot recipe is perfect for a quick and delicious meal.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup Mexican Lager beer
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: jalapenos, cilantro, or lime wedges for garnish
Instructions:
1. Press “Saute” on the Instant Pot and cook the chopped onion until translucent.
2. Add garlic and cook for an additional minute.
3. Add soaked beans, diced tomatoes, chili powder, salt, and pepper to the pot.
4. Pour in Mexican Lager beer and stir well.
5. Close the lid, ensuring the valve is set to “Sealing”. Press “Manual” mode and set cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with optional jalapenos, cilantro, or lime wedges.
Cooking Time: 40 minutes (including natural pressure release)
Sweet and Tangy Borracho Beans with Pineapple
Get ready to elevate your bean game with this addictive recipe that combines the richness of borracho beans with the sweetness of pineapple!
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup pineapple chunks (fresh or canned)
– 1 jalapeño pepper, sliced
Instructions:
1. In a large pot, combine the soaked pinto beans, onion, garlic, ketchup, brown sugar, vinegar, Worcestershire sauce, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
3. Stir in pineapple chunks and jalapeño slices. Simmer for an additional 10-15 minutes or until the flavors have melded together.
4. Serve warm or at room temperature alongside your favorite dishes.
Cooking Time: 45-50 minutes
Borracho Beans with Ground Beef and Green Chiles
This hearty dish combines rich, flavorful ground beef with tender beans, tangy green chiles, and a hint of spice. Perfect for a comforting meal or potluck gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Brown ground beef in a large skillet over medium-high heat, breaking into small pieces as it cooks.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Stir in chili powder, cumin, salt, and pepper. Cook 1 minute.
4. Add diced tomatoes with green chilies and stir to combine.
5. Simmer for 10 minutes or until flavors have melded together.
6. Stir in red kidney beans and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Creamy Borracho Beans with Queso Fresco
This recipe combines the rich flavors of slow-cooked beans with the tanginess of queso fresco, perfect for a comforting and flavorful side dish or main course.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup lard or vegetable oil
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup queso fresco, crumbled
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine soaked beans, onion, garlic, chicken broth, lard or oil, tomato paste, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
3. Stir in crumbled queso fresco until melted and well combined.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours
Borracho Beans with Tequila and Lime
These Borracho Beans are a flavorful twist on traditional beans, infused with the bold spirit of tequila and the brightness of lime. Perfect for a fiesta or a casual gathering, this recipe is sure to delight.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup tequila (or more to taste)
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, diced tomatoes, tequila, lime juice, and cumin.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until beans are tender.
3. Season with salt and pepper to taste. If desired, add jalapeños or hot sauce for an extra kick.
4. Serve warm, garnished with fresh lime wedges and crumbled queso fresco (optional).
Cooking Time: 30-40 minutes
Spicy Borracho Bean Soup with Avocado Crema
This hearty, spicy soup combines the comforting warmth of borlotti beans with the creaminess of avocado crema. Perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 can (15 oz) borlotti beans, drained and rinsed
– 2 cups vegetable broth
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, mashed
– 1 lime, juiced
– 1/4 teaspoon salt
– 2 cloves garlic, minced
– 2 tablespoons sour cream
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened (5 minutes).
2. Add garlic, jalapeño, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
3. Stir in borlotti beans and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Serve hot with Avocado Crema on top.
Cooking Time: 25-30 minutes
Borracho Beans and Rice with Sautéed Onions
This classic Tex-Mex dish is a hearty and flavorful combination of tender beans, savory rice, and sweet sautéed onions, all infused with the rich flavors of beer. Perfect for a comforting meal or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup beer (any style)
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook rice according to package instructions.
2. In a large pot, combine soaked beans, chopped onion, garlic, and red bell pepper. Add water and bring to a boil. Reduce heat and simmer for 1 hour, or until beans are tender.
3. Stir in diced tomatoes with green chilies and beer. Simmer for an additional 10-15 minutes or until liquid has reduced slightly.
4. Serve beans over cooked rice, garnished with chopped cilantro if desired.
Cooking Time: Approximately 2 hours (including soaking time)
Borracho Bean Tacos with Pickled Red Onions
Experience the bold flavors of Mexico with this recipe that combines tender beans in a rich beer-infused sauce, wrapped in crispy tacos and topped with tangy pickled red onions.
Ingredients:
– 1 cup cooked pinto or black beans
– 1/4 cup dark beer (such as stout or porter)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled Red Onions (recipe below)
– Optional toppings: shredded cheese, diced tomatoes, cilantro
Pickled Red Onion Recipe:
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and chili powder. Cook for an additional minute.
3. Add the cooked beans, beer, salt, and pepper. Simmer for 10-15 minutes or until the sauce has thickened slightly.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the bean mixture onto a tortilla and topping with pickled red onions.
Cook Time: 20-25 minutes
Borracho Bean Dip with Crispy Tortilla Chips
This rich and creamy dip combines the flavors of roasted beans, savory spices, and a hint of tequila to create the perfect party appetizer. Serve it warm with crispy tortilla chips for a fiesta in every bite!
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup cream cheese, softened
– 1/4 cup Greek yogurt
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon ground cayenne pepper
– Salt and pepper to taste
– 1/4 cup tequila (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine black beans, cream cheese, Greek yogurt, olive oil, cumin, chili powder, and cayenne pepper. Mix until smooth.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes or until warm and bubbly.
4. Remove from oven and stir in tequila (if using). Season with salt and pepper to taste.
5. Serve warm with crispy tortilla chips, garnished with chopped cilantro (if desired).
Cooking Time: 20-25 minutes
Borracho Beans with Smoked Sausage and Bell Peppers
These slow-cooked beans are infused with the rich flavors of smoked sausage, bell peppers, and a hint of beer. Perfect for a comforting weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 pound smoked sausage, sliced
– 2 large bell peppers, diced
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beer
– 1 tablespoon chili powder
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven or pot, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the bell peppers, onion, and garlic; cook until the vegetables are tender, about 10 minutes.
3. Add the soaked navy beans, diced tomatoes, beer, chili powder, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the beans are tender.
Cooking Time: 2 hours
Servings: 6-8
Borracho Bean Enchiladas with Red Chile Sauce
Savor the rich flavors of New Mexico’s beloved red chile sauce and tender bean-filled tortillas in this hearty, comforting recipe. Perfect for a cozy night in or a crowd-pleasing dinner party.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Red Chile Sauce (recipe below)
– Optional: shredded cheese, chopped cilantro, sour cream
Red Chile Sauce:
– 2 cups roasted red chile peppers, stemmed and seeded
– 1/4 cup chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook beans with onion, garlic, red bell pepper, diced tomatoes, cumin, paprika, salt, and pepper until tender.
3. In a separate pan, heat Red Chile Sauce ingredients over medium heat until smooth.
4. Assemble enchiladas by filling tortillas with bean mixture, rolling, and placing seam-side down in a baking dish. Pour Red Chile Sauce over the top.
5. Bake for 25-30 minutes or until cheese is melted and bubbly (optional).
Cooking Time: 40-50 minutes
Borracho Beans Stuffed Poblano Peppers
This recipe combines the rich flavors of borracho beans with the spicy kick of roasted poblano peppers, perfect for a unique and delicious main dish or side.
Ingredients:
– 4 large poblano peppers
– 1 cup borracho beans (see note)
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 10-12 minutes or until skin is charred.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and slice into 1-inch pieces.
4. In a mixing bowl, combine borracho beans and crumbled cheese.
5. Stuff each poblano pepper piece with the bean mixture, dividing it evenly among the four peppers.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Borracho Bean and Cornbread Casserole
This hearty casserole combines the flavors of slow-cooked beans with the warmth of cornbread, perfect for a comforting meal. With its rich aroma and satisfying texture, it’s sure to become a family favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 cup cornbread mix
– 1/2 cup milk
– 2 tablespoons butter, melted
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine black beans, pinto beans, and cumin.
3. In a separate bowl, mix cornbread mix with milk and melted butter until just combined.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Add bean mixture to the prepared dish, followed by cornbread mixture.
6. If using cheese, sprinkle on top of cornbread layer.
7. Bake for 30-35 minutes or until golden brown and set.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in the rich flavors of Latin America with these 18 mouth-watering Borracho Beans recipes! From classic Texas-Style Borracho Beans with Bacon to Spicy Chipotle Borracho Beans with Chorizo, and even Vegetarian options like Roasted Poblano Peppers, there’s a recipe for every occasion. Whether you’re in the mood for something smoky with Ham Hock and Cilantro or creamy with Queso Fresco, these recipes are sure to satisfy your cravings. With options ranging from soups to dips to casseroles, you’ll never run out of ideas for delicious Borracho Beans dishes!
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