Borrachos Recipe on Food52 (2024)

Fall

by: lastnightsdinner

December28,2009

1 Ratings

Serves 10-12

Jump to Recipe

Author Notes

This recipe for “drunken” beans is yet another dish I grew up with that I’ve adapted to make my own over the years, and it’s one I love to serve year round. These rich, soupy beans are just as good with summertime barbecue as they are on a chilly evening with plenty of warm tortillas alongside. The beans hold beautifully in a crock pot for parties, and I think their flavor only improves over time. Pinto beans are easy to find and work well here, but you can use any smallish pink or red bean – we get beautiful dried heirloom beans at our farmers’ market, so I often use a variety called Vermont Cranberry beans in this dish. I call for canned pickled chiles in this recipe, but if you pickle your own, as I do, you can of course use those instead. —lastnightsdinner

What You'll Need

Ingredients

1 pounddried Pinto or other small pink/red beans
6 cupswater
4 ouncesuncured slab bacon, cut into ¼ to ½ inch cubes
2 cupschopped onion
3 cloves garlic, peeled and lightly smashed
1 tablespoondried Mexican oregano or dried marjoram
2-3 canned pickled whole Jalapeño or Serrano chiles, plus 2-3 tablespoons of the spicy brine
1 14.5 oz. can diced tomatoes with juice
1 bottle amber or dark beer
Kosher salt
Juice of one lime, about 1 oz.

Directions

Pick over the beans to remove any stones or debris, and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
In a large, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides and has rendered much of its fat, remove it with a slotted spoon and set aside.
Add the onion to the pot and cook until softened. Add the garlic cloves and oregano or marjoram, rubbing it between your palms to crumble it a bit, and cook until fragrant. Add the beans with their cooking liquid, then add the tomatoes, the beer, the chile(s) and the chile brine.
Return the bacon to the pot and add a generous pinch of salt. Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered, for 1 to 1 ½ hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving, then ladle into bowls.

Tags:

Stew
South American
Mexican
Clove
Oregano
Bacon
Vegetable
Bean
Beer
Fall
Winter
Side

Contest Entries

Your Best Recipe for Beans

See what other Food52ers are saying.

luvcookbooks
TheWimpyVegetarian
susan g
Midge
AntoniaJames

Popular on Food52

38 Reviews

JudyH March 24, 2019

This dish is delicious. My great regret is that it took me 10 years to try it! For every bean eater out there, don’t delay!

luvcookbooks February 5, 2017

My new favorite bean recipe is simmering now. Thanks!

Racr M. May 8, 2013

I love beans- but no matter which soak method I use they are always tough. I've been cooking all my life, but am new to beans from scratch (Polish/Czech heritage). What am I doing wrong or not doing?

TheWimpyVegetarian March 10, 2013

I'm just seeing this! I'm def making this. Soon. It looks like a perfect dinner for me!

susan G. August 10, 2012

Thanks for the link to the veg version on your blog. Soon!
Have you ever found Jacob Cattle Beans? They're another old Maine bean. I used to order 10# about once a year, for a woman who told me they were the only bean she used to make her baked beans.
Poor Bart, in the comments on your blog -- Incendiary pot of beans he made!

cassiel66 July 1, 2012

Made this last weekend. I almost ate the whole pot in 3 days. I topped each serving with pico de gallo. I froze half to enjoy later. If anyone has a suggestion on how to get the smoky flavor without bacon so I can make it for my vegetarian friends, let me know.

MrsWheelbarrow July 1, 2012

This is the best recipe in the world for dried beans. My husband is a vegetarian, so I substitute smoked paprika for the bacon - up to two teaspoons, depending on your preference for smoky/spicy.

lastnightsdinner July 1, 2012

Oh, MrsW, you're so sweet - thank you :)

cassiel66, I actually have another version of this which I believe is vegan, and just as tasty as the porky version. You can find that here: http://lastnightsdinner.net/2010/03/16/borrachos-remixed/

Good luck and enjoy!

Nomnomnom March 9, 2013

Just ordered some beans from RG and cannot wait to try this recipe. It's going to be great, I know! Cheers!

PVDcook December 9, 2011

I already soaked my beans overnight for another recipe but have decided to switch to this after all the good reviews! Do i still need to boil them or can I skip that step? Can't wait to have this for dinner!

Midge November 15, 2011

Made these last night to serve with cornbread and wow, my husband and I nearly polished off the entire pot. So delicious and will surely be made again!

galsmu October 17, 2011

Great flavor! Served these along with no-bean chili to give people options. I did soak the beans for a couple hours while I ran errands plus cooked everything a bit longer. Will definitely make these again.

AntoniaJames September 11, 2011

Served this tonight with an herb and fresh corn baked polenta, and Crook's Corner's Green Peach Salad on the side. Sensational! I did not have any dark beer, so I used a Bavarian Weissbier, adding a splash of Worcestershire and a scant tablespoon of molasses, for color and because it seemed a bit bland. I don't eat chilies, but I did add a couple of bay leaves. I used heirloom cranberry beans, which must have been very fresh because I soaked them overnight, and it took about 15 minutes to get them nice and tender when I cooked them the next day. I have to confess that I'm not terribly fond of most beers (fresh Oktoberfest beer in Munich in late September being a notable exception), and I'm not terribly fond of bean dishes like this. But I really like this one, a lot. ;o)

SKK April 3, 2011

I have made this at least 6 times since January, and the response has been overhwlemingly positive. Thank you so much for sharing this!