Best Damn Borracho Beans Period!

The scent of Borracho Beans always takes me back to my grandmother’s kitchen. She’d have a massive pot simmering on the stove, filling the house with a smoky, savory aroma that promised comfort and satisfaction. We’d gather around the table, laughing and sharing stories as we devoured bowl after bowl of those magical beans. To me, they represented more than just a meal; they were a symbol of family, love, and tradition, a warm embrace in a bowl.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Servings: 10-12
• Yield: Approximately 12 cups
• Dietary Type: Not Vegetarian

Ingredients

• 2-3 lbs pinto beans
• 2 small white onions
• 2 fresh jalapenos (optional)
• 6 garlic cloves, minced
• 4 small roma tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 smoked ham hocks
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 1 tablespoon black pepper
• 1 1/2 tablespoons kosher salt
• 1 tablespoon cumin
• 2 tablespoons bacon drippings
• 32 ounces chicken stock
• 12 ounces dark beer (optional)

Equipment Needed

• Large stock pot or Dutch oven
• Large bowl
• Colander or strainer
• Cutting board
• Knife

Instructions

1. Soak your beans. This step is crucial for achieving tender beans. Place the pinto beans in a large bowl and cover with 8-10 cups of water. Bring the beans to a boil on the stovetop, then remove from heat, cover the pot, and let the beans soak for 1 hour.

2. Strain the beans. After soaking, strain the beans using a colander or strainer and discard the soaking water. This helps to remove some of the compounds that can cause digestive discomfort.

3. Prepare the cooking liquid. In the large stock pot or Dutch oven, combine another 8 cups of fresh water and the 32 ounces of chicken stock. Bring the mixture to a boil.

4. Prepare the ham hocks. While the liquid is heating, trim the smoked ham hocks of excess fat, leaving some fat in large pieces for flavor. Cut the meat from the ham hocks into small, bite-size pieces. Place the meat and the fat pieces into the boiling liquid. Reserve the bones for additional flavor.

5. Prepare the vegetables. Dice the 2 small white onions, mince the 6 garlic cloves, and dice the 4 small roma tomatoes. If using, finely chop the 2 fresh jalapenos.

6. Combine and simmer. Add the soaked and strained pinto beans to the stock pot with the ham hocks and chicken stock. Then, add the diced onions, minced garlic, diced tomatoes, chopped jalapenos (if using), 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, 1 tablespoon black pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon cumin. If using the dark beer, add it at this point.

7. Simmer until tender. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2 1/2 hours, or until the beans are tender. Stir occasionally to prevent sticking.

8. Finishing Touches: After simmering, remove the ham hock bones and any large pieces of fat. Taste the beans and add more seasoning if needed, adjusting the salt, pepper, or chili powder to your preference. Stir in 2 tablespoons of bacon drippings and 1/4 cup of freshly chopped cilantro.

Expert Tips & Tricks

• Soaking the beans is essential for tenderness and reducing cooking time. Don’t skip this step! An overnight soak is even better than an hour.
• Using smoked ham hocks adds a depth of smoky flavor that elevates the beans. If you can’t find ham hocks, you can substitute with smoked bacon or pancetta, but the flavor will be slightly different.
• Don’t be afraid to adjust the seasoning to your liking. Taste the beans periodically during cooking and add more spices as needed.
• For a richer flavor, use homemade chicken stock instead of store-bought.
• If you want a creamier texture, you can mash some of the beans against the side of the pot with a spoon during the last 30 minutes of cooking.
• To make these beans vegetarian, omit the ham hocks and bacon drippings, and use vegetable broth instead of chicken stock. You can add a tablespoon of smoked paprika to mimic the smoky flavor.

Serving & Storage Suggestions

Serve these Borracho Beans hot, garnished with extra chopped cilantro and a dollop of sour cream or Mexican crema (optional). They are a perfect side dish for tacos, enchiladas, grilled meats, or even as a hearty main course with a side of cornbread.

Leftover Borracho Beans can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the beans in freezer-safe containers for up to 2-3 months. To reheat, thaw the beans in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated through. You may need to add a little water or broth to loosen them up.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	184 kcal	N/A
Fat	2.1 g	3%
Saturated Fat	0.5 g	2%
Cholesterol	2.7 mg	0%
Sodium	1194 mg	49%
Carbohydrates	31.6 g	10%
Fiber	9.5 g	37%
Sugars	3.1 g	N/A
Protein	11.4 g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Beans: Add more jalapenos, a pinch of cayenne pepper, or a dash of hot sauce for extra heat.
• Smoked Paprika: If you can’t find smoked ham hocks, add 1-2 teaspoons of smoked paprika to the beans for a smoky flavor.
• Different Beans: While pinto beans are traditional, you can also use kidney beans, black beans, or a combination of beans.
• Vegetarian Version: Omit the ham hocks and use vegetable broth. Add a tablespoon of smoked paprika to enhance the smoky flavor.
• Slow Cooker: You can easily adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker, cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender.

FAQs (Frequently Asked Questions)

Q: Why is it important to soak the beans?
A: Soaking the beans helps to soften them, reduce cooking time, and remove some of the compounds that can cause gas and bloating.

Q: Can I use canned beans instead of dried beans?
A: While dried beans are preferred for the best flavor and texture, you can use canned beans in a pinch. Be sure to rinse and drain them well before adding them to the pot. Reduce the cooking time accordingly.

Q: What if I don’t have dark beer?
A: The dark beer adds a depth of flavor to the beans, but it’s optional. If you don’t have it, you can substitute with more chicken stock or water.

Q: How can I make these beans spicier?
A: Add more jalapenos, a pinch of cayenne pepper, or a dash of your favorite hot sauce.

Q: Can I freeze leftover borracho beans?
A: Yes, you can freeze leftover borracho beans in freezer-safe containers for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Final Thoughts

These Borracho Beans are more than just a recipe; they’re a celebration of flavor and a tribute to simple, comforting food. Whether you’re a seasoned chef or a beginner cook, I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with the seasonings and make it your own. Share your creations with friends and family, and let the warmth of these beans bring everyone together. Pair them with a cold Mexican beer or a refreshing margarita for the ultimate fiesta! Enjoy!