Link to article
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.

Share Post

Prep Time: 20 minutes | Yield: 4-6

Ingredients

  • 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

Directions

  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 CraftBeer.com she can be found adding beer to just about everything she cooks.


Suggested Recipes

Link to article
IPA Risotto

Side Dish

IPA Risotto

No Meat Athlete, a website devoted to sharing how a plant-based diet can make you faster, fitter and happier, shares a recipe for a risotto made with IPA and asparagus that's perfect for your next summer meal.

Read More
beer cinnamon rolls

Entree

Six-Pack Cinnamon Rolls

These cinnamon rolls are baked in half-pint, wide-mouth mason jars, creating a convenient grab-and-go breakfast or a fun way to add some character to a beer-tasting brunch. Several beer styles will work well to create a tender, sweet dough. The basic lager is a solid choice, but don’t be afraid to branch out to a brown ale or spiced beer. You’ll need a little patience with these rolls in two ways. First, the dough rests and rises in the refrigerator for 20 to 24 hours. Second, it is a sticky dough, so use generously floured hands and surface to work with it. It’s worth it in the end, I promise!

Read More