Borracho Beans Recipe (Frijoles Borrachos)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (1)

Borracho Beans Recipe (Frijoles Borrachos)

NUTRITION · PER SERVING120M COOK
CAL 17%·PRO 40%
CARBS 30G35% OF CAL
2G FIBER0G ADDED3G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 15G40% OF CAL
6G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pinto beans simmered low and slow in beer with bacon, chorizo, and jalapeños. Rich, smoky, and hearty; a traditional Tex-Mex side for tacos and grilled meats.

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Nutrition & ingredients

Ingredients

serves 12
  • 1 pounds dried pinto beans
  • .5 pound thick-cut bacon (chopped (about 5 thick slices))
  • 8 ounces Mexican chorizo (casings removed)
  • 1 medium onion (chopped)
  • 2-3 jalapeno peppers (chopped (use serrano for more heat))
  • 5-6 garlic cloves (chopped)
  • 12 ounces Mexican lager beer (1 bottle - see NOTES for other flavor options)
  • 14 ounces diced tomatoes (canned - I love fire roasted)
  • 3 cups chicken broth (or more as needed)
  • 1 tablespoon chili powder (see flavor variations in NOTES)
  • 1 teaspoon cumin
  • 0.5 teaspoon Mexican oregano
  • 1 bay leaf
  • 0.5 cup fresh cilantro (chopped)
  • 1 lime (juiced (plus wedges to serve))
  • 0.5 teaspoons kosher salt (or to taste (go light, the bacon and chorizo are salty))
  • 0.5 cup cotija or queso fresco (crumbled (to garnish))
PREP
10M
SODIUM
1048MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.