South Texas Borracho Beans

South Texas Borracho Beans


"These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


10 h servings 363 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


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


Read all reviews 1
Most helpful
Most positive
Least positive

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 jalapeņos, cilant...

Other stories that may interest you