Tender and creamy Borracho beans (Frijoles Borrachos) are an easy Mexican side dish recipe of pinto beans simmered in a flavorful beer broth. Great as a side or main dish!
A delicious and easy side dish recipe perfect for summer BBQs!
Prep Time: 15
Dried Pinto Beans
Pico de Gallo
Cook Time: 2 HR
White Scribbled Underline
Rinse the dried pinto beans and place them in a large bowl. Cover with at least 3 inches of water plus salt and soak overnight.
Cook the bacon in a large dutch oven until crispy, browned, with some of the fat rendered.
Add the diced onion, jalapeño, and spices and cook until the onions are soft.
Add the dried beans and all the liquid ingredients and bring to a simmer. Season with some salt and pepper.
Simmer for 2 hours, until the beans are creamy and tender. Stir in pico de gallo and season to taste.
Get the full recipe details at the link below.