Borracho Beans
 
 
A hearty pot of borracho beans is perfect for a simple meal of rice and beans or for use in tacos, enchiladas, tostadas...the options are endless!
Yield: 8-10 servings
Ingredients
  • 1 lb dried cranberry or pinto beans, soaked overnight
  • 1 pasilla or ancho chile
  • 2 tbsp olive oil
  • salt, to taste
  • 1 onion, chopped
  • 1 serrano pepper, stemmed, seeded, and minced
  • 2 large garlic cloves, minced
  • 2 tomatoes, diced
  • ½ tsp cumin
  • 1 bunch fresh cilantro (leaves only), minced
  • 4 cups Mexican beer
  • 2½ cups water
  • a few sprigs fresh oregano
Instructions
  1. Drain the beans and set aside.
  2. Using tongs, toast the dried chile over an open flame until softened and fragrant, about 1 minute. Let it cool slightly then stem it and seed it. Tear it into small pieces. Set aside.
  3. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the salt, onion, serrano, and garlic to the pot. Saute until the onion is translucent, 3-4 minutes. Add in the tomatoes, cilantro, cumin, and toasted chile. Stir to combine. Add in the drained beans, beer, and water. Season to taste with salt.
  4. Tie the oregano together with kitchen string and drop it into the pot. Bring to a boil and then lower the heat to a simmer. Simmer, partially covered, until the beans are tender and the broth has thickened, stirring occasionally. This will take anywhere from 1.5-2.5 hours depending on how fresh your beans are.
  5. Serve warm.
Notes
Recipe adapted slightly from Ama: A Modern Tex-Mex Kitchen
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/borracho-beans.html