Borracho means “drunk” in Spanish, which is referring to the beer that you are cooking these beans in. It is a traditional Mexican Bean Soup that is kicked up with booze and peppers. I absolutely love it because it is a great side with pretty much anything off the grill, which is why I am introducing this right before Memorial Weekend! Spice up your Barbecue this weekend with a side of Borracho beans instead of those sugary baked beans! Plus, you can put them in the crockpot in the morning and have them ready for lunch or dinner without all the hassle! Happy Memorial Day Weekend!
- 1 lb. Dried Pinto Beans (*presoaked)
- 1 lb (or package) of Bacon
- 1 Onion, chopped (I used yellow, but any onion is fine!)
- 2 Serrano peppers, chopped (remove the seeds for less spice)
- 2 cloves of garlic, chopped
- 15 oz. can of diced tomatoes
- 1 bottle beer (I like to use Negro Modelo)
- 4 cups low sodium Chicken Broth (equals to a 32 oz. carton)
- 1 tsp. ground cumin
- 1/2 cup coarsely chopped cilantro
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup fresh lime juice (about 3 limes)
*Presoaking your beans: You have two easy options here, either overnight soaking or quick soaking. I find soaking overnight to be easiest but if your in a rush, go with the quick soak! Overnight Soak: Rinse and sort beans. Place in a large bowl (they grow overnight!) with about 10 cups cold water. Let stand overnight, or at least 6-8 hours. Drain soak water and rinse beans once more. Quick Soak: Rinse and sort beans. Place 1 lb. of beans in a large pot with 10 cups of hot water. Bring water and beans to a rapid boil. Boil for 2 minutes. Remove from heat, cover with lid and let stand for 1 hour. Drain soak water and rinse beans.
1. Rinse and drain your presoaked beans and place them in the bottom of a crockpot.
2. Cut your bacon into 1/2 inch pieces. Now, heat a medium sized skillet over medium-high heat and add your bacon. Fry until cooked through and slightly crispy. Reserving most of the bacon fat in the skillet, add the bacon to the crockpot.
3. Reduce heat to medium and add your chopped onions, garlic and serranos, saute for about 3 minutes or until slightly tender. Add the saute mixture to the crockpot when done.
4. Now add in the can of tomatoes, the bottle of beer, chicken broth, cumin, cilantro, salt and pepper. Stir to combine ingredients. Cover and cook on high for 4-6 hours, or on low for 8-10.
5. When beans are cooked, stir in the lime juice. Add extra chopped cilantro to taste, if you want. Serve and enjoy!