Borracho Beans

The other day Chad called and told me to go to the Homesick Texan blog.  Chad had been looking for a recipe and came across her blog.  I checked it out and loved it.  I even ordered her cookbook.  While looking at her blog, I found her recipe for Borracho Beans.  When Vince first got to Texas in March or April, he had eaten Borracho Beans at a Mexican restaurant.  He called me raving about the beans but what he called them wasn’t “borracho”.  They’re never on the menu but when a dish says it is served with beans, the server will ask “do you want black beans, refried beans or borracho beans?”  I still couldn’t figure out exactly what they were calling them but whatever I was looking for, I couldn’t find a recipe for them.  I tried a couple of versions of pinto beans but since I didn’t know “borracho” means drunk, I didn’t think to put beer in there.

At our favorite Mexican restaurant, we always sit in Maria’s section.  She’s teaching me Spanish but we’re not getting very far.  I think she’s only teaching me bad words and I’m repeating what she says and she giggles and walks away.  I’m not repeating anything she’s told me!  Last time we were there, I kept asking her to repeat what she calls those beans.  How dang hard can it be to find a recipe for Mexican Pinto Beans??

I was thrilled when I found a recipe for Borracho Beans on the Homesick Texan’s page.  I changed it up a little to match what we’ve been getting here.  Yum!  These are so good.  I can about see us having a pot of these in the fridge at all times.  Here’s the recipe I used:

Barracho Beans –
3 cups dried pinto beans
2 cans chicken broth
water – however much water needed, depending on your method of cooking
1 pound bacon
2 onions, chopped
1 can diced tomatoes
3 Jalapeno peppers (more or less depending on your taste)
salt (to taste)
3 cloves garlic
1 beer (I know nothing about beer – whatever I find in the fridge is what I use)
2 tsp. ground cumin
1/2 cup cilantro, chopped
2 T. bacon grease or oil

Wash and rinse the beans til they’re clean. Soak overnight if desired. For the beans, they need to be cooked – use either a crockpot, a pressure cooker or a pot with a lid on the stove. Use the chicken broth and enough water for your preferred method. I’ve always heard that you shouldn’t salt the beans til after they’re cooked so that’s what I do.

My beans will be cooked in the pressure cooker.

Once your beans are done, cook them til there’s about 2 cups of liquid left or add liquid to make about 2 cups. If you have additional liquid, save it in case you need it later.

In a separate pot, fry the bacon. Remove from pan, drain and chop or crumble. Drain the grease so that there’s about 2 tablespoons of grease left I used more!). Saute the onions, garlic, chopped jalapeno in the grease and add to the beans. Add the cumin, tomatoes and the beer. Simmer on very low for 45 minutes to an hour. Add more water or chicken broth if needed. Check to see if more salt is needed. The beans are served more like a soup than like beans on a plate.

Add the cilantro. Mash some of the beans if you would like your broth to be thicker.

From this recipe, I divided the beans into two containers  – each about 7 cups.  One went into the freezer and we’ll eat off this one til it’s gone.  We love these beans!  I hate to say it because I’m from Louisiana but I think I like these better than I like red beans, sausage and rice!

Comments

  1. 1

    says

    I had to immediately check out the Homesick Texan page. I’m a native California and for whatever reason, my siblings have all settled in North East Texas. I have made a copy of that bean recipe. It is a must try. This looks like a good reference page for Tex-Mex recipes. Thanks.

  2. 2

    says

    Hey…I can tell you the Spanish word for beer….it’s “cerveza”. I don’t like beer either, but I do recall that word from years ago. (Funny the things that pop back into your head.) Maybe you can ask your waitress to tell you the word for beer and if she doesn’t come up with THAT word, you will know she is teaching you bad words instead. LOL

  3. 3

    Liz says

    Did you notice that she has a recipe for Dr. Pepper peanut brittle? She talks about the Dublin version of DP.

    I checked out her version of chicken and dumplings and it sounds good – extra and different spices and cornmeal in the dumplings

  4. 4

    Toni in TN says

    We had these often at Bill Miller’s in Universal City TX and loved loved them. So much better than plain ole refried beans.

  5. 6

    Marilyn Smith says

    I am going to copy that. A few weeks ago I made a crockpot full of beans and these sound very similar. DH said they were the best I have eve made. I just kind of grabbed what I had around. I used chicken stock and beer – no water. Jalepeno’s, tomatoes, onion, garlic, cilantro and cumin and a little Louisana hot sauce. The bacon I used was applewood smoked. He said they were better than any his mom ever made.

    Giong to go print off that recipe! Thanks!

  6. 8

    Sibyl Scott says

    Boy do they sound good. Wonder if they would still be good without the beer? Maybe add 1 1/2 cups of chicken stock? We love beans of just about any kind. These do sound good.

    Sibyl

  7. 10

    JoAn GODFREY says

    i just added this to my recipe board on pinterest. added the directions in the comments. it is a great place for recipies. can’t lose it.
    of course i can’t use anything hot in them. my DH won’t even eat anything if he sees black specs in it. ssssssssssooooooooooooooo i use white pepper and he doesn’t even know. used it for over 20 years now. i could never sneak in a hot pepper.

  8. 12

    says

    My husband says his Mom (raised in Texas) makes a similiar recipe, except leaves the beer out…could you just add more water/broth to make up for the beer?

  9. 13

    says

    Those bean sound WONDERFUL! And I wonder if that’s not how some of the beans in the Mexican Restaurants here are made…. soooo much better than mine! I’m going to give these a try real soon, thanks for posting the recipe. 🙂

  10. 15

    says

    I’m gonna try these real soon. Beans were always a staple in the fridge when I was growing up probably because they were economical and tasty. With grocery prices today and tomorrow’s forecast, we can re-visit economical and tasty to our advantage.

  11. 16

    Diane says

    Those sound like Charro beans with beer. You may have just solved what I will be cooking tomorrow! I am making Carnitas and wanted something other than refried beans. Charro beans it will be! I may even make them drunk!

  12. 18

    says

    I discovered the Homesick Texan a few years ago after I went to Quilt Festival in Houston, ate dinner one night at Ninfa’s and was googling to find a recipe for Ninfa’s green sauce. Love her.

  13. 20

    Linda H says

    These sound great … DH isn’t much of a pinto bean person (has an issue with “consistency”) so I’ll be halving this recipe … it sounds delicious. Going to check out the Homesick Texan website too! THANKS!!!