South Texas Borracho Beans

South Texas Borracho Beans

1
CAL 0

"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

10 h servings 363 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • The jalapeno is for flavor only. I don't recommend eating it as part of this dish.

Reviews

1

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 jalapeƱos, cilant...