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!