South Texas Borracho Beans Recipe -
South Texas Borracho Beans Recipe
  • READY IN 10 hr

South Texas Borracho Beans

Recipe by  

"These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 45 mins

    10 hrs


  1. Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
  2. Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
  3. Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.
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  • Cook's Note:
  • The jalapeno is for flavor only. I don't recommend eating it as part of this dish.

Reviews More Reviews

May 14, 2014

I think this is one of those recipes where you just have to adjust the seasonings to suit your personal taste. I thought it was a little bit on the bland side, so I added more jalapeños, cilantro, and a shot of hot sauce (again, personal taste). We love bean dishes, and we enjoyed this one.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 17.7 g
  • 71%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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