South Texas Borracho Beans

Recipe View 8 hrs Soak the Beans: Place pinto beans in a large bowl and cover with plenty of cool water. Let them soak for at least 8 hours, or ideally overnight. (8-12 hours)

Recipe View 10 mins Render the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium-high heat until crisp. (10 minutes) Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the flavorful bacon drippings in the pot. Once cooled, chop the bacon into bite-sized pieces.

Recipe View 5 mins Combine and Simmer: Drain and rinse the soaked pinto beans. Add them to the pot with the reserved bacon drippings. Pour in enough fresh water to cover the beans by about 2 inches. Stir in the salt and garlic powder.

Recipe View 2 mins Add Flavor: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add the chopped bacon, beer, cilantro, green onions, diced tomatoes (with their juices), and minced jalapeno. Stir well to combine.

Recipe View 2 hrs Slow Cook to Perfection: Cover the pot and let the beans simmer gently, stirring occasionally to prevent sticking, until the beans are completely tender and have reached your desired consistency. This typically takes between 90 minutes to 2 hours.

Recipe View 1 mins Adjust and Serve: Taste and adjust seasoning as needed. If the beans become too dry during cooking, add a little more water or beer. Serve hot, garnished with extra cilantro or green onions if desired.