Borracho Beans – These “drunken beans” are simmered with a can of BEER and can be made in your SLOW COOKER OR INSTANT POT! The bacon, sausage or chorizo, jalepenos, tomato, onion, garlic, herbs, and beer make these the BEST beans ever! A wonderful side for any Mexican-themed meal!
Prep Time10 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Mexican
Cuisine: Sides
Servings: 12
Calories: 432kcal
Author: Averie Sunshine
Ingredients
1lb.dry Pinto Beanssorted and washed OR two-16 ounce cans pinto beans (drained and rinsed)
6cupswater
4teaspoonssaltdivided; plus more if needed
5slicesbaconcut into ½ inch pieces
1cupsmoked sausage*sliced into thin slices OR 1 cup chorizo
1cuponionfinely chopped
3clovesgarlicfinely diced
one-12 ounce can beer**
2jalapenosseeded and finely diced
1Roma tomatodiced small
2teaspoonsMexican oreganoregular oregano can be substituted
1teaspooncumin
½cupcilantrofinely chopped
1limejuiced
Instructions
SLOW COOKER - Add the uncooked beans into the slow cooker (I recommend a 7 or 8-quart) and add approximately 6 cups of water or until the beans are covered by about 2 inches. (If using canned beans, omit steps 1 through 3 and go to step 4).
Stir in 2 teaspoons of salt.
Cover with the lid and cook on low for 6 to 8 hours. Drain the beans after they're cooked and set beans aside.
Place the bacon in a large skillet and cook for 7 minutes, stirring occasionally.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the garlic and cook 1 minute longer, stirring nearly constantly.
Add the can of beer and stir, noting the mixture will bubble up a bit so use caution.
Transfer the mixture to your slow cooker and add in the beans.
Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, 2 teaspoons salt, and stir.
Cook on low for 2 to 3 hours or until the liquid volume has reduced to your liking.
Add the cilantro, lime, stir, taste to check for salt balance, adding more salt if necessary, and serve.
Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
INSTANT POT - Add the uncooked beans into the Instant Pot and add 6 cups of water, or until the beans are covered by about 2 inches.
Close the lid and make sure the vent is closed. Choose Bean setting and set for 40 minutes. (If using canned beans, omit steps 1 through 3 and go to step 4).
Use quick release when beans are finished. Transfer the beans into a separate pan or large bowl; set aside.
Place the bacon in the Instant Pot and set to Saute. Saute the bacon for 7 minutes, stirring occasionally.
Add the onions and cook for 3 minutes, stirring occasionally.
Add the garlic and cook 1 minute longer, stirring nearly constantly.
Add the beans to the bacon mixture and stir.
Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, salt, and the beer.
Set on Slow Cook setting for 2 to 3 hours (Instant Pots have a Slow Cook setting) OR if you want it to cook faster, set to Saute for 45 minutes. You may need to add additional water if cooking longer on the Slow Cook setting; keep an eye on things and don't let the mixture get dry.
Add the cilantro, lime juice, stir, taste to check for salt balance, adding more if necessary, and serve.
Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
*I use precooked smoked sausage (in a horseshoe shape) that I slice into thin pieces which gives the dish some bigger pieces/slices of meat versus crumbled raw sausage which is similar to how the chorizo would be. If you are starting with raw sausage, I would use sausage without the casings although theoretically you could still use it in the casings. I like a hotter smoked sausage although use whatever heat level you prefer. Or, use chorizo. **Dark beer is best in my opinion. I use and recommend Negro Modelo or something similar. However, you can technically use any beer you like or have on hand.***Note that the cooking times listed at the top of the recipe will vary dramatically if you're making the recipe in a slow cooker versus Instant Pot, and using canned beans versus scratch. At the longest, this recipe will take about 10 hours if making scratch beans and using the slow cooker. And at the fastest about 45 minutes if you're using an Instant Pot with canned beans; any other variations will effect the overall cooking time needed.