How To Make The Best Borracho Beans

If you’ve never had borracho beans, let me fix that right now. These are not your average beans. Borracho means “drunk” in Spanish, and you guessed it, these beans take a bath in beer. 

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Borracho beans are a classic Tex-Mex side dish, especially popular here in Texas where we grill year round, even if it’s 100 degrees or hurricane season (sometimes both in the same week). 

Borrocho beans have a smoky, savory flavor and they stay juicy and tender because they simmer in broth and beer instead of drying out like some sad canned beans.

Normally, folks use bacon in these beans, but I use chorizo in this borracho bean recipe. It adds a spicy punch and a little extra fat to keep things interesting.

What Are Borracho Beans?

Borracho beans are kind of like cowboy beans with a little more personality and a spicier flavor. You’ll find them hanging out next to brisket, ribs, carne asada, or really anything you can throw on the grill. 

What makes them special? The beer, the spices, the fat, the way they soak up flavor like a sponge in a barbecue joint.

So grab a pot, crack a cold one (one for the beans, one for you), and let’s make a barracho bean recipe that’ll have your friends asking what makes your beans better than any other borracho beans.

Why Chorizo Instead of Bacon

Look, I love bacon; I’m no fool. But when it comes to making the best borracho beans, chorizo wins. Bacon brings some smokiness, and saltiness for sure, but chorizo brings the party.

It’s smoky, spicy, and full of bold flavors that soak into every bean. Bacon just sort of hangs out on the porch, while chorizo moves in and pays rent. It’s got garlic, paprika, and a little heat that makes your borracho beans taste next level.

Look, if bacon is your jam I totally get it. I’m just saying give this borracho bean recipe a shot and let me know what you think.

Dried Beans or Canned Beans?

Dried beans are the way to go if you’ve got the time to soak the beans. They soak up all the flavors and hold their shape better, giving your borracho beans a hearty bite and richer taste.

But hey, life gets busy and sometimes you just need to crack open a can and call it good. Canned beans are quick, easy, and still make a solid pot of beans if you’re in a pinch.

The main difference? Dried beans have more texture and soak in all the smoky, spicy goodness from the pot. Canned beans are softer and a little more bland, but they’ll still do the job in a pinch.

Soaking the Beans

Before you toss your dried pinto beans into a pot and hope for the best, they need a good soak. Why? Because soaking helps them cook faster and more evenly.

It also makes them easier to digest, your belly will thank you later. Trust me on this!

Start by giving your beans a rinse under cold water. Pick out any little rocks or weird-looking beans and toss them out. You don’t want surprises in your borracho beans.

Now, cover the beans with water, the water should be about two inches above the beans in a bowl. Let them hang out for 6 to 8 hours.

While they soak, the beans absorb water and start plumping up, notice the difference above. This softens them and helps them cook. If you’re in a rush, try the quick soak method: boil for two minutes, then let sit for an hour.

How To Make Borracho Beans

Serves: 12 | Prep Time: 10 mins | Cook Time: 2:30

Ingredients
1 lb dried pinto beans, soaked
10 cups water
¾  lb chorizo
½ lb ham, diced, optional
1 medium yellow onion, diced
1 jalapeño pepper, diced seeded and veined
6 cloves garlic, minced
2 tsp chili powder
2 tsp ancho chili powder 
2 tsp Mexican oregano (dried oregano will work)
2 tsp kosher salt, Diamond Crystal
1 tsp fresh ground pepper
½ tsp ground cumin
3 roma tomatoes, diced 
1 ½  tbsp brown sugar
18 oz beer, dark lager (I use Modelo)
½ cup cilantro, chopped
½ cup cotija cheese

Step 1: Fill a large dutch oven with the presoaked beans, and 10 cups of water. Place the dutch oven over medium heat and bring to a boil. Reduce the heat to low, cover and let the beans simmer for two hours.

Step 2: When the beans have simmered for two hours, turn off the heat and remove the lid.

Step 3: Add the chorizo to a saute pan over medium high heat. Crumble chorizo in the pan while it cooks down and gets slightly crispy. Using a slotted spoon, remove the chorizo from the pan and set aside.

Step 4: Add the onion and jalapeno to the pan. Move them around the pan and cook for three minutes till they start to soften, then add the garlic and cook for another 30 seconds, moving it around constantly.

Step 5: Add the spices, sugar, diced tomatoes and optional ham to the pan and mix together. Cook for five minutes and then remove from heat.

Step 6: Drain the beans of all but two cups of the water. Add the ingredients from the saute pan to the dutch oven, along with the beer. Place over medium heat for 30 minutes or until the beans are tender. Adjust salt as required.

Step 7: Serve the beans topped with chopped cilantro and cotija cheese.