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Borracho Beans

Course: Side Dish | Beer Style: Brown Ale

Borracho Beans with Brown Ale

Barracho Beans (beans cooked with beer) are pinto beans cooked low and slow for seven hours in a rich beer broth, stuffed with crisp bacon, tomatoes, jalapeños and onions.

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Prep Time: 20 minutes | Yield: 4-6


  • 1 pound dried pinto beans
  • 2 cloves garlic
  • 12 ounces brown ale
  • 1 pound bacon, thick cut
  • 1 medium onion
  • 3 roma tomatoes, diced
  • 2 jalapeños, chopped (optional)
  • 1/2 tsp comino
  • Salt
  • Pepper
  • Cilantro


  1. To make these traditional borracho beans, clean beans, remove any bits or broken beans and place in colander. Rinse beans under cold water until water runs clear and drain.
  2. Place in a large, heavy stockpot. Add enough water to cover beans—about eight cups—and add brown ale and garlic.
  3. Bring to a boil, reduce to a simmer and cook over low heat until soft, about seven hours. Make sure to keep at least one inch of liquid above the beans at all times.
  4. When beans are ready, crisp bacon in a skillet until crisp. Remove from pan and add onions. Stir frequently to loosen the brown bits from the bacon. Cook for two-three minutes.
  5. Add tomatoes and jalapeños (if using) and continue to stir to remove any leftover bits from skillet-you want that entire flavor in your beans.
  6. Remove from heat and add to pot of beans, stir to combine. Add the comino, season to taste with salt and pepper. Stir to combine. Add the cilantro just before serving.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on she can be found adding beer to just about everything she cooks.

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