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Texas Borracho Beans

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PREP TIME
15 min
COOKING TIME
105 min
TOTAL TIME
600 min
SERVINGS
6 servings
Southern U.S.
Texas Borracho Beans
Ingredients
  • 1 pound dried pinto beans
  • 1/2 pound bacon
  • 1/2 teaspoon salt
  • 1/2 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
Instructions
1
Begin by placing pinto beans into a large container and covering them with several inches of cool water. Allow the beans to soak for 8 hours or overnight in this state.
2
Next, cook bacon in a large skillet over medium-high heat until it reaches a crispy state, taking approximately 10 minutes. Remove the cooked bacon slices to a plate lined with paper towels to drain excess fat, reserving the rendered bacon drippings in the process. Chop the cooked bacon into smaller pieces.
3
Subsequently, drain and rinse the pinto beans; then transfer them to a large pot. Pour enough water over the beans to cover them by several inches, ensuring they are fully submerged.
4
Add salt and garlic powder to the water, stirring until they are well combined. Bring the mixture to a boil, then reduce the heat to medium-low.
5
Add the chopped bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water. Bring the entire mixture to a simmer and cook until the beans are completely tender, requiring 90 minutes to 2 hours of cooking time.