Are you ready to spice up your fiesta nights? Look no further! Borracho beans, also known as “drunken beans” due to their rich, beer-infused flavor, are a staple at many Latin American celebrations. And we’re excited to share 20 mouth-watering recipes that will take your taste buds on a wild ride.
From classic combinations with bacon and beer to bold twists featuring chorizo, jalapeños, and tequila, these spicy borracho beans are sure to become a new favorite dish in your household. Whether you’re hosting a backyard BBQ or just looking for a delicious way to spice up dinner, we’ve got you covered. So grab a cold one (of beer, of course!), pull up a chair, and get ready to indulge in some seriously satisfying flavor.
Stay tuned for our 20 Spicy Borracho Beans Recipes for Fiesta Nights!
Classic Borracho Beans with Bacon and Beer
A hearty, comforting side dish that’s perfect for BBQs, tailgating parties, or cozy nights at home. This recipe combines the rich flavors of bacon, beer, and molasses with the simplicity of canned beans.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup beef broth
– 1/2 cup beer (any type will do)
– 2 tablespoons molasses
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the soaked pinto beans, beef broth, beer, molasses, salt, and pepper to the pot. Stir to combine.
5. Cover the pot with a lid and transfer it to the preheated oven. Bake for 6-8 hours or until the beans are tender.
6. Remove from the oven and stir in the cooked bacon. Serve hot.
Cooking Time: 6-8 hours
Slow Cooker Borracho Beans with Chorizo
A hearty and flavorful Spanish-inspired dish that combines tender beans, spicy chorizo, and rich tomato sauce.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound chorizo sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a slow cooker, combine soaked pinto beans, chorizo sausage, onion, garlic, diced tomatoes, chicken broth, and olive oil.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 4-8 hours
Spicy Borracho Beans with Jalapeños and Cilantro
These bold and flavorful beans are a twist on traditional borracho beans, adding a spicy kick from jalapeños and a freshness from cilantro. Perfect for pairing with grilled meats or as a side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 jalapeños, diced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro
– 2 cups beef broth
Instructions:
1. Preheat oven to 275°F.
2. In a large pot, combine soaked pinto beans, onion, garlic, jalapeños, olive oil, cumin, smoked paprika (if using), salt, and pepper. Cook over medium-high heat for 5 minutes.
3. Add beef broth and bring to a boil. Cover the pot and transfer it to the preheated oven.
4. Braise for 6-8 hours or until beans are tender.
5. Stir in lime juice and chopped cilantro. Serve warm.
Cooking Time: 6-8 hours
Vegetarian Borracho Beans with Pinto Beans and Tequila
This recipe is a twist on traditional borracho beans, substituting ground beef with flavorful pinto beans and infusing the dish with the warmth of tequila. Perfect for a festive gathering or a cozy night in.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup tequila
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large pot, combine pinto beans, onion, garlic, red bell pepper, diced tomatoes, vegetable broth, tequila, and chili powder.
3. Bring to a boil, then reduce heat and simmer for 6-8 hours or until beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours
Borracho Beans with Smoked Sausage and Dark Beer
This recipe combines the rich flavors of smoked sausage, dark beer, and tender beans to create a comforting, one-pot meal perfect for chilly nights or casual gatherings.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 smoked sausages (such as Andouille or kielbasa), sliced
– 1 cup dark beer (such as stout or porter)
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add sausages and cook, browning on all sides, about 5 minutes.
3. Add beans, beer, diced tomatoes, cumin, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour or until beans are tender.
Cooking Time: 1 hour
Texas-Style Borracho Beans with Brisket
Get ready to savor the rich flavors of Texas-style comfort food! This recipe combines tender brisket with slow-cooked borracho beans, perfect for a family gathering or casual dinner.
Ingredients:
– 1 lb beef brisket
– 1 can (15.5 oz) pinto beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup beer (optional)
– 1 tbsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F.
2. Season brisket with salt, pepper, and chili powder. Place in a Dutch oven or large baking dish.
3. In a separate pan, cook onion and garlic until softened. Add pinto beans, beef broth, beer (if using), cumin, and salt. Bring to a simmer.
4. Pour bean mixture over brisket, cover with foil, and bake for 2 hours.
5. Remove foil and continue baking for an additional 30 minutes or until brisket is tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 2 hours 30 minutes
Easy Instant Pot Borracho Beans
Easy Instant Pot Borracho Beans Recipe
Borracho beans, also known as “drunken” beans, are a flavorful and tender Mexican dish that’s perfect for busy weeknights. This instant pot recipe makes it easy to achieve the same rich flavors without hours of simmering.
Ingredients:
– 1 pound dried pinto or black beans, soaked overnight and drained
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes with green chilies (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Press the “Saute” button on the instant pot and heat the pot until it reads “HOT”.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic, red bell pepper, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the soaked beans, diced tomatoes with green chilies, and chicken broth. Stir to combine.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 30 minutes.
6. Let the pressure release naturally for 10-15 minutes before quick-releasing any remaining steam.
Serve hot, garnished with chopped fresh cilantro if desired. Enjoy!
Borracho Beans with Chipotle and Lime
Borracho beans are a classic Latin-inspired dish that combines the rich flavors of pinto beans, chipotle peppers, and lime juice. This recipe adds an extra layer of complexity with the addition of chipotle peppers in adobo sauce, creating a spicy and tangy bean dish perfect for pairing with grilled meats or as a side.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the soaked pinto beans, chipotle peppers, and their adobo sauce. Stir well.
4. Cover the pot and bake for 6-8 hours or until the beans are tender.
5. Remove from oven and stir in lime juice. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 6-8 hours
Borracho Bean Soup with Avocado Crema
This hearty soup is a twist on traditional black bean soup, featuring the bold flavors of tequila and spices, topped with a creamy avocado crema. Perfect for a chilly evening or a casual gathering.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups cooked black beans
– 2 cups vegetable broth
– 1 cup diced tomatoes
– 1/4 cup tequila (optional)
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 ripe avocado, diced
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Stir in black beans, broth, tomatoes, tequila (if using), cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, combine diced avocado with a squeeze of lime juice and a pinch of salt.
4. Serve the soup hot, topped with a dollop of avocado crema and garnished with cilantro leaves.
Cooking Time: 40-45 minutes
Borracho Beans and Rice with Queso Fresco
A hearty, one-pot dish that combines tender beans, flavorful rice, and crumbly queso fresco. Perfect for a cozy evening or as a side dish for your next fiesta.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound dried black beans, soaked overnight and drained
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 ounces queso fresco, crumbled
– Fresh cilantro, for garnish (optional)
Instructions:
1. Cook rice according to package instructions.
2. In a large pot, combine soaked black beans, onion, red bell pepper, diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper. Pour in 4 cups of water and bring to a boil. Reduce heat and simmer for 1 hour or until beans are tender.
3. Add cooked rice to the pot and stir to combine. Simmer for an additional 5 minutes.
4. Serve hot, topped with crumbled queso fresco and garnished with fresh cilantro if desired.
Cooking Time: 2 hours
Borracho Beans with Ground Beef and Tomatoes
A hearty and flavorful dish that combines tender beans, savory ground beef, and tangy tomatoes. This recipe is perfect for a cozy night in or a family gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add chopped onion and minced garlic; cook until the onion is translucent.
3. Stir in chili powder, salt, and pepper to taste.
4. Add kidney beans, diced tomatoes, and a splash of water (about 1/4 cup). Bring to a simmer.
5. Reduce heat to low and let it cook for 20-25 minutes or until the flavors have melded together and the beans are tender.
Cooking Time: 20-25 minutes
Borracho Bean Tacos with Pickled Onions
This recipe combines the rich flavors of pinto beans, beer, and spices with the tangy sweetness of pickled onions to create a unique and delicious taco filling.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups vegetable broth
– 1/4 cup dark beer (such as porter or stout)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 1 lime, cut into wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked pinto beans, vegetable broth, beer, chili powder, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Meanwhile, heat olive oil in a pan over medium-high heat. Add sliced onions and cook for 5-7 minutes, stirring occasionally, until caramelized.
5. Assemble tacos by spooning bean mixture onto tortillas and topping with pickled onions, lime wedges, and your choice of toppings.
Cooking Time: approximately 45-50 minutes
Borracho Beans with Fire-Roasted Tomatoes
A twist on classic cowboy beans, this recipe adds a smoky depth from fire-roasted tomatoes and a splash of beer. Perfect for a hearty meal or gathering.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups fire-roasted tomatoes (see note)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beer
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine soaked pinto beans, diced tomatoes, onion, garlic, beer, cumin, salt, and pepper.
3. Bring mixture to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
4. Add fire-roasted tomatoes and stir well. Simmer an additional 10-15 minutes.
5. Taste and adjust seasoning as needed.
Cooking Time: 45-60 minutes
Borracho Bean Dip with Tortilla Chips
This creamy, cheesy dip is a perfect companion for your favorite tortilla chips. With its rich flavors and satisfying crunch, you’ll be hooked from the first bite.
Ingredients:
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup cream cheese, softened
– 1/4 cup chopped green chilies
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– 1 bag tortilla chips
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine black beans, cream cheese, green chilies, lime juice, cumin, paprika, salt, and pepper. Mix until smooth.
3. Transfer the mixture to a baking dish and top with 1/2 cup of the shredded Monterey Jack cheese.
4. Bake for 20-25 minutes or until the cheese is melted and bubbly.
5. Remove from oven and sprinkle with remaining 1/2 cup of cheese.
6. Serve warm with tortilla chips.
Cooking Time: 20-25 minutes
Borracho Beans with Hatch Green Chiles
Experience the bold flavors of New Mexico with this hearty and aromatic bean dish, infused with the smoky heat of Hatch green chiles.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 4 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup diced Hatch green chiles
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine beans, chicken broth, onion, garlic, Hatch green chiles, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then cover and transfer to the preheated oven. Simmer for 6-8 hours or until beans are tender.
4. Remove from oven and stir in olive oil.
Cooking Time: 6-8 hours
Borracho Beans and Cornbread Casserole
This comforting casserole combines the richness of borracho beans with the warmth of cornbread, perfect for a cold winter’s night. With its bold flavors and satisfying texture, it’s sure to become a new family favorite.
Ingredients:
– 1 cup borracho beans (see recipe below)
– 1 cup cornbread mix
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
Borracho Beans Recipe:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 1 garlic clove, minced
– 1 jalapeño pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons tomato paste
– 2 cups beef broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add borracho beans and cook until heated through, about 5 minutes.
3. In a separate bowl, mix cornbread mix, shredded cheese, and chopped cilantro.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Add the cooked borracho beans to the prepared dish, followed by the cornbread mixture.
6. Bake for 25-30 minutes or until the cornbread is golden brown.
Cooking Time: 25-30 minutes
Borracho Beans with Cumin and Garlic
Experience the authentic flavors of Spain with this hearty and aromatic bean dish, perfect for a cozy night in or as a side to your favorite main course.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine the soaked pinto beans, chopped onion, minced garlic, cumin, smoked paprika (if using), and salt.
2. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, or until the beans are tender.
3. Season with pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour
Borracho Beans Stuffed Peppers
Add a twist to traditional stuffed peppers by filling them with flavorful Borracho Beans, a Mexican-inspired dish that combines pinto beans with beer and spices. This recipe is perfect for a cozy dinner or as a unique side dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked Borracho Beans (see below for recipe)
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro or scallions for garnish
Borracho Beans Recipe:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can beer (12 oz)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Cook beans in a large pot with beer, onion, garlic, and spices. Simmer until beans are tender, about 45 minutes.
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds.
3. Stuff each pepper with cooked Borracho Beans, leaving a small border at the top.
4. Sprinkle shredded cheese over beans.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Borracho Beans with Beer-Braised Pork
This recipe combines the rich flavors of braised pork and beans in a deliciously easy-to-make dish perfect for a cozy night in or a gathering with friends. The beer-braising liquid adds depth and complexity to the dish, making it a standout at any table.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beer (any style)
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine pork, onion, garlic, beer, chicken broth, brown sugar, cumin, salt, and pepper.
3. Cover and transfer to the preheated oven. Braise for 2 hours, or until the pork is tender and easily shreds with a fork.
4. Add soaked and drained pinto beans to the pot. Continue braising for an additional 1 hour, or until the beans are tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 3 hours (2 hours for pork, 1 hour for beans)
Borracho Beans and Cheese Enchiladas
This recipe combines the rich flavors of borracho beans with the creaminess of cheese, all wrapped up in tender tortillas.
Ingredients:
– 1 cup cooked borracho beans (see recipe below for cooking instructions)
– 8-10 corn tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, diced tomatoes, and/or sliced avocado for toppings
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
3. Spoon about 1/4 cup of borracho beans onto the center of each tortilla, leaving a small border around the edges.
4. Sprinkle shredded cheese over the beans, then roll the tortilla up tightly.
5. Place rolled enchiladas seam-side down in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve hot. Optional toppings can be added on top.
Borracho Beans Recipe (not included)
(Note: You may substitute canned pinto beans or black beans if you prefer a quicker option.)
Summary
Get ready to spice up your fiesta nights with these 20 mouthwatering Borracho Beans recipes! From classic combinations like bacon and beer to bold twists like chipotle and lime, there’s something for every taste bud. Try slow cooker versions with chorizo or smoked sausage, or go vegetarian with pinto beans and tequila. You’ll also find instant pot, casserole, and taco variations that are sure to impress your guests. Whether you’re looking for a hearty main dish or a flavorful side, these Borracho Beans recipes have got you covered.
