Good borracho beans are a staple in all good Mexican (or Tex-Mex) cooking. We make a big pot, the use the leftovers to make refried beans, which we can to have on hand for tacos. You can use bacon, which in the THM world would make these a delicious on plan crossover, or you can use your leftover ham bone with all the fat trimmed off for flavor, and to keep this in E territory. The alcohol (which cooks out) is optional, but in order for them to truly be “borracho,” or drunken, don’t neglect the beer. Also, this is an instant pot recipe, but they can be made more traditionally in a pot simmering on the stove all day, if you prefer.
Ingredients
6 to 8 strips diced bacon, or ham bone
1 onion diced
1 can diced tomatoes
1 lb pinto beans
4 cups water
1 bottle dark beer
5 to 6 garlic cloves or greens, diced
3/4 teaspoon salt
1/2 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon oregano
1/4 cup pickled jalapeños
1 bunch cilantro
6 to 8 strips diced bacon, or ham bone
1 onion diced
1 can diced tomatoes
1 lb pinto beans
4 cups water
1 bottle dark beer
5 to 6 garlic cloves or greens, diced
3/4 teaspoon salt
1/2 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon oregano
1/4 cup pickled jalapeños
1 bunch cilantro
Instructions
1. Soak beans for a couple of hours or overnight, or use the quick soak method. Dice bacon and veggies.
1. Soak beans for a couple of hours or overnight, or use the quick soak method. Dice bacon and veggies.
2. Turn Instant Pot to sauté add bacon and crisp. Add onions and garlic and cook until transparent, add tomatoes, add 1 cup of water and remaining ingredients except beans, mix everything while in Saute setting for 5 minutes. Add the beans and remaining 3 cups of water.
3. Set the Instant Pot on the Bean/Chili setting and close lid use the natural steam release when default time is done.
3. Set the Instant Pot on the Bean/Chili setting and close lid use the natural steam release when default time is done.