Get ready to spice up your mealtime routine with these 18 mouthwatering Borracho Beans recipes! A staple in Latin American cuisine, Borracho Beans are a hearty and comforting dish that combines tender beans with bold flavors and aromas. Whether you’re looking for a classic recipe or something more adventurous, this collection of recipes has got you covered.
From smoky and spicy to savory and sweet, these Borracho Beans recipes showcase the versatility of this beloved dish. With options ranging from slow cooker recipes to Instant Pot creations, there’s something for every cook and every occasion. Whether you’re planning a family dinner, a backyard BBQ, or a casual gathering with friends, these flavorful bean dishes are sure to impress.
In the following pages, we’ll take a culinary journey through the world of Borracho Beans, exploring new flavors and techniques that will elevate your cooking game. So grab your apron, get ready to get creative, and let’s dive into the wonderful world of Borracho Beans!
Classic Borracho Beans with Bacon and Beer
This hearty, comforting dish is a staple of Spanish cuisine. By combining tender beans, crispy bacon, and rich beer broth, you’ll create a satisfying side dish perfect for any occasion.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 6 slices of thick-cut bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup beer (any style, but darker beers work best)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the chopped onion and minced garlic to the pot; cook until softened, about 5 minutes.
4. Add the soaked and drained beans, beer, diced tomatoes, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours or until the beans are tender.
6. Stir in the cooked bacon and serve hot.
Cooking Time: 1-2 hours
Spicy Chipotle Borracho Beans
Add a kick to your Mexican-inspired dishes with these flavorful Spicy Chipotle Borracho Beans. This recipe combines the rich taste of borlotti beans with the smoky heat of chipotle peppers and a hint of spices.
Ingredients:
– 1 pound dried borlotti beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the soaked borlotti beans, vegetable broth, and a pinch of salt. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Simmer for 6-8 hours or until the beans are tender.
Cooking Time: 6-8 hours
Slow Cooker Borracho Beans with Chorizo
A hearty and flavorful one-pot dish that combines the richness of chorizo sausage with the comforting warmth of slow-cooked beans. Perfect for a chilly evening or a cozy brunch.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound Spanish chorizo, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large slow cooker, combine soaked pinto beans, sliced chorizo, chopped onion, minced garlic, diced tomatoes, chicken broth, and olive oil.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 4-10 hours (depending on heat setting)
Vegetarian Borracho Beans with Roasted Poblano Peppers
This hearty, flavorful dish is a twist on traditional borracho beans, swapping out meat for roasted poblano peppers. Perfect for vegetarians and non-vegetarians alike, this recipe combines tender beans with rich, smoky peppers in a savory broth.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 roasted poblano peppers (see note), peeled and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, roasted peppers, cumin, and smoked paprika. Cook for an additional 2-3 minutes.
3. Add soaked and drained beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
Cooking Time: 1 hour
Tex-Mex Borracho Beans with Ground Beef
These Tex-Mex Borracho Beans with Ground Beef are a twist on traditional baked beans, infused with the bold flavors of chili peppers, spices, and a hint of beer. Perfect for a casual gathering or a satisfying weeknight dinner.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup borracho bean mix (or substitute with pinto beans)
– 1/4 cup chili powder
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 12 ounces beer, any style
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 275°F (135°C).
2. Brown ground beef in a large skillet over medium-high heat.
3. Add onion and garlic; cook until softened.
4. Stir in chili powder, cumin, paprika, salt, and pepper.
5. Add canned tomatoes, borracho bean mix, and beer. Bring to a simmer.
6. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
7. Bake for 2 hours or until the flavors have melded together.
Cooking Time: 2 hours
Smoky Borracho Beans with Ham Hock
This classic Spanish-inspired recipe is a hearty and flavorful side dish that’s perfect for special occasions or everyday meals. By cooking the beans with smoky ham hocks, you’ll get a rich and savory broth that’s sure to please.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 2 ham hocks (about 6 ounces each)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the olive oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the soaked beans, chicken broth, ham hocks, smoked paprika, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 8-10 hours or overnight.
6. Remove from the oven and let cool slightly. Serve hot, garnished with cilantro if desired.
Cooking Time: 8-10 hours (or overnight)
Instant Pot Borracho Beans with Cilantro and Lime
Borracho beans are a popular Mexican dish that’s perfect for any gathering. This recipe combines the rich flavors of pinto beans, onion, garlic, and spices with the brightness of lime juice and cilantro.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1 lime, juiced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cumin, smoked paprika (if using), diced tomatoes, chicken broth, lime juice, and soaked pinto beans. Stir to combine.
4. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 25-30 minutes at high pressure.
5. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Stir in chopped cilantro and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Borracho Beans with Fresh Corn and Jalapeños
A twist on traditional borracho beans, this recipe adds a burst of freshness from sweet corn and a kick from jalapeños. Perfect for a summer gathering or potluck.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 can diced tomatoes with green chilies (14.5 oz)
– 1/4 cup chopped fresh cilantro
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium ear of corn, husked and silked, cut into 1-inch pieces
– 2 jalapeños, sliced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, combine soaked pinto beans, diced tomatoes with green chilies, cilantro, water, onion, garlic, corn, and jalapeños. Season with salt and pepper.
3. Bring mixture to a boil, then reduce heat and simmer for 1 hour.
4. Stir in olive oil and continue cooking for an additional 15 minutes or until beans are tender.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: Approximately 2 hours
Cheesy Borracho Beans with Queso Fresco
Satisfy your craving for creamy, cheesy goodness with this Mexican-inspired recipe featuring tender beans smothered in a rich boracho sauce and topped with crumbly queso fresco.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 1 onion, diced
– 2 garlic cloves, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 ounces queso fresco or Monterey Jack cheese, crumbled
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large pot, sauté onion, garlic, and bell pepper until tender.
3. Add beans, diced tomatoes with green chilies, beef broth, cilantro, lime juice, cumin, salt, and pepper. Simmer for 30 minutes or until beans are tender.
4. Transfer the bean mixture to a baking dish and top with crumbled queso fresco.
5. Bake for 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Borracho Beans with Shredded Chicken and Avocado
A flavorful twist on traditional borracho beans, this recipe combines tender shredded chicken, creamy avocado, and a hint of tequila for a unique and delicious dish.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 ripe avocado, diced
– 1/4 cup tequila (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine soaked black beans, onion, garlic, and 4 cups of water.
2. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
3. Add shredded chicken, diced tomatoes, cumin, salt, and pepper. Stir well.
4. If using tequila, stir in 1/4 cup just before serving.
5. Serve hot, topped with diced avocado and a sprinkle of cilantro.
Cooking Time: 2 hours (including soaking time)
Borracho Beans with Smoked Sausage and Bell Peppers
This hearty dish combines tender beans, flavorful smoked sausage, and sweet bell peppers for a deliciously comforting meal. Perfect for a crowd-pleasing gathering or a cozy night in.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound smoked sausage, sliced
– 2 large bell peppers, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup beer (optional)
– Water for cooking
Instructions:
1. Preheat oven to 325°F.
2. In a large pot, combine soaked pinto beans and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour or until tender.
3. In a large skillet, cook smoked sausage over medium-high heat until browned, about 5 minutes.
4. Add bell peppers, onion, garlic, chili powder, and cumin to the skillet. Cook until vegetables are tender, about 10 minutes.
5. Stir in cooked beans, salt, and pepper.
6. If using beer, add it to the mixture and stir well.
7. Transfer the bean mixture to a 9×13-inch baking dish and cover with aluminum foil. Bake for 30-40 minutes or until heated through.
Cooking Time: Approximately 2 hours
Borracho Beans with Fire-Roasted Tomatoes
A classic Tex-Mex recipe gets a boost from fire-roasted tomatoes, adding depth and smokiness to this hearty bean dish. Perfect for a crowd or a family gathering.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes, fire-roasted
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or pot, combine soaked pinto beans, fire-roasted tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
3. Pour in beef broth, ensuring beans are covered.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours, or until beans are tender.
5. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 6-8 hours
Borracho Beans with Sweet Onions and Garlic
A rich and flavorful twist on traditional pinto beans, this recipe adds the sweetness of caramelized onions and the pungency of garlic to create a mouthwatering side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large sweet onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup tequila (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. Add the garlic and cook for an additional 1-2 minutes.
4. Add the soaked pinto beans, chicken broth, and tequila (if using) to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then cover and transfer to the preheated oven. Simmer for 6-8 hours or until the beans are tender.
Cooking Time: 6-8 hours
Borracho Beans with Crispy Tortilla Strips
This traditional Mexican recipe combines the comfort of beans with the crunch of crispy tortillas, all wrapped up in a flavorful and easy-to-make dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Vegetable oil for frying
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked pinto beans, onion, garlic, red bell pepper, diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper.
3. Bring mixture to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Meanwhile, cut corn tortillas into thin strips.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry tortilla strips in batches until crispy, about 30 seconds per batch. Drain on paper towels.
7. Serve beans hot with crispy tortilla strips and enjoy!
Cooking Time: 1 hour 15 minutes
Borracho Beans with Cumin and Oregano
Elevate your bean game with this flavorful Mexican-inspired recipe, packed with the warm aromas of cumin and oregano. Perfect as a side dish or used as a filling for tacos and burritos.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/4 cup dark beer (such as porter or stout)
– 1 tablespoon tomato paste
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine soaked pinto beans, onion, garlic, cumin, and oregano.
2. Pour in the beer, tomato paste, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
3. Check beans for tenderness; adjust seasoning if needed. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 6-8 hours
Borracho Beans with Black Beans and Pinto Beans
A hearty, flavorful dish that’s perfect for a weeknight dinner or a weekend gathering. This recipe combines the rich flavors of black beans and pinto beans in a savory tomato-based sauce.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked black beans and pinto beans, chicken broth, diced tomatoes, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
6. Serve hot, garnished with chopped fresh cilantro or scallions.
Cooking Time: 30-40 minutes
Borracho Beans with Cilantro Rice
This hearty, slow-cooked bean dish is infused with the rich flavors of Mexico, while a side of fragrant cilantro rice adds a bright and refreshing touch. Perfect for a weeknight dinner or a casual gathering with friends and family.
Ingredients:
For the Borracho Beans:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 cup beef broth
– 1/4 cup tequila (optional)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
For the Cilantro Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, combine soaked beans, onion, garlic, beef broth, tequila (if using), chili powder, and cumin. Bring to a boil, then cover and bake for 6-8 hours.
3. Cook rice according to package instructions. Stir in chopped cilantro, olive oil, and salt.
4. Serve Borracho Beans over Cilantro Rice.
Cooking Time: 6-8 hours (beans), 20 minutes (rice)
Borracho Beans with Pickled Red Onions and Cotija Cheese
This recipe combines the rich flavors of boracho beans with the tanginess of pickled red onions and the crumbliness of Cotija cheese, creating a delicious and savory side dish perfect for any occasion.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beer
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup pickled red onions (see note)
– 1/4 cup crumbled Cotija cheese
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine soaked pinto beans, chopped onion, garlic, beer, olive oil, cumin, salt, and pepper.
3. Bring mixture to a boil, then cover and transfer to the preheated oven.
4. Simmer for 6-8 hours or overnight until beans are tender.
5. Stir in pickled red onions and crumbled Cotija cheese before serving.
Note: To make pickled red onions, combine 1 cup thinly sliced red onion with 1/2 cup apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Let sit for at least 30 minutes to allow flavors to meld.
Summary
Get ready to elevate your mealtime with these 18 flavorful Borracho Beans recipes! From classic comfort food to spicy twists and Tex-Mex fusion, there’s something for every occasion. Try adding smoky ham hock or chipotle peppers for depth, or opting for vegetarian options like roasted poblano peppers. You can even add a Mexican flair with queso fresco or cotija cheese. Whether you’re cooking for a crowd or just want to spice up your weeknight dinner, these Borracho Beans recipes are sure to please.
