Experience the taste of Texas with this mouthwatering South Texas Borracho Beans recipe. The smoky and hearty flavors of these drunken beans will have your taste buds begging for more. Made with pinto beans, bacon, spices, and a splash of beer, this dish is a perfect side for barbecues or Tex-Mex feasts. It's easy to prepare and guaranteed to impress your family and friends. So grab your pot and get ready for a true taste of the Lone Star State!
Ingredients
- 1 pound dried pinto beans
- 6 slices bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 cup Mexican beer
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Directions
- Rinse the pinto beans and place them in a large pot. Cover with water and let soak overnight. Drain and rinse before using.
- In the same pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the rendered fat behind.
- Add the diced onion, minced garlic, and chopped jalapeno peppers to the pot. Cook until the vegetables are tender, about 5 minutes.
- Return the cooked bacon to the pot. Stir in the cumin, chili powder, and paprika. Cook for an additional 1-2 minutes to toast the spices.
- Pour in the Mexican beer and scrape the bottom of the pot to deglaze it, releasing any flavorful bits.
- Add the soaked and drained pinto beans to the pot. Pour in the chicken broth, ensuring the beans are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1-2 hours, or until the beans are tender and have absorbed most of the liquid. Stir occasionally and add more broth if needed.
- Once the beans are cooked, remove the pot from the heat. Stir in the chopped cilantro and season with salt and pepper to taste.
- Serve the South Texas Borracho Beans hot as a flavorful side dish with your favorite Tex-Mex or barbecue dishes.
