Borracho Beans 

click to enlarge Borracho Beans
  • Borracho Beans


1 lb. pinto beans

½ lb. bacon or ham, cooked and diced

2 cloves garlic, minced

1 medium onion, diced

2 tbsp. of your preferred oil

2 tomatoes, diced

6 sticks celery, diced

5 medium carrots, diced

6 jalapeños, de-seeded and diced fine

1 bottle Tecate or your favorite Mexican cerveza

salt and pepper to taste


In a large pot, cover beans with water. Cook for 2½ hours, or until soft. Do not drain off the water. Cook bacon or ham, and set aside.

Sauté garlic and onions in 2 tablespoons oil. Add all your chopped veggies and jalapeños to garlic and onions. Sauté for 10 minutes. Add beer, veggies and bacon to the beans, and bring to a boil. Add salt and pepper to taste. Simmer for 30 to 40 minutes. Serves the whole family.


Borracho beans, or "Charros," are popular throughout Mexico. Growing up in Jalisco, we ate this dish at all our family functions and at Christmas time. I enjoy preparing dishes that remind me of home.

— Submitted by The Loop chef Heron Villarreal


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