Kiki’s Borracho (Drunken) Beans: A Flavor Fiesta in Every Bite!

Borracho beans, also known as drunken beans, are a beloved staple in Tex-Mex and Mexican cuisine. They’re more than just beans; they’re a flavorful symphony that combines the earthy richness of pinto beans with the smoky depth of bacon, the aromatic punch of onions and garlic, and a delightful kick from beer (hence the “drunken” moniker). This recipe, lovingly dubbed “Kiki’s Borracho Beans,” is a family favorite passed down through generations, promising a comforting and utterly delicious experience. It’s perfect as a side dish for grilled meats, tacos, enchiladas, or enjoyed on its own with a dollop of sour cream and some warm tortillas.

## Why This Borracho Beans Recipe is Special

While there are countless borracho beans recipes out there, Kiki’s version stands out for several reasons:

* **Layered Flavors:** It’s not just about throwing ingredients into a pot. Each component is carefully added to build a complex and satisfying flavor profile.
* **Authenticity:** This recipe uses traditional techniques and ingredients to capture the true essence of borracho beans.
* **Customizable:** While the base recipe is fantastic, it’s easy to adjust the spice level and add your own personal touch.
* **Make-Ahead Friendly:** Borracho beans actually taste better the next day, making them a great option for meal prepping or entertaining.
* **Comfort Food at its Finest:** The combination of hearty beans, smoky bacon, and flavorful beer creates a dish that’s both comforting and satisfying.

## Ingredients You’ll Need

Before you start cooking, gather your ingredients. Here’s what you’ll need for Kiki’s Borracho Beans:

* **Dry Pinto Beans:** 1 pound (about 2 cups). Dried pinto beans are the foundation of this dish. Avoid canned beans for the best texture and flavor.
* **Bacon:** 8 ounces (about 6-8 slices). Thick-cut bacon adds a crucial smoky flavor. You can use regular or applewood-smoked bacon.
* **Yellow Onion:** 1 medium, chopped. Onions provide a savory base for the flavor.
* **Garlic:** 4-6 cloves, minced. Garlic adds a pungent aroma and flavor.
* **Jalapeño Pepper:** 1-2, seeded and minced (optional, for heat). If you like a spicier dish, add a jalapeño or two. Remove the seeds and membranes for less heat.
* **Cumin:** 1 tablespoon. Cumin adds a warm, earthy flavor that’s characteristic of Mexican cuisine.
* **Dried Oregano:** 1 teaspoon. Mexican oregano is preferred, but regular oregano will work in a pinch. Oregano adds a slightly bitter, herbaceous note.
* **Salt:** To taste. Salt enhances all the other flavors.
* **Black Pepper:** To taste. Black pepper adds a touch of spice.
* **Beer:** 12 ounces (one can or bottle). A Mexican lager like Modelo, Corona, or Tecate is traditionally used. You can also use a pilsner or amber ale. The beer adds a slightly bitter and yeasty flavor that complements the other ingredients. Choose a beer you enjoy drinking, as its flavor will subtly influence the final dish. Non-alcoholic beer can be used as a substitute, though it won’t provide the same depth of flavor.
* **Chicken Broth or Water:** 6-8 cups. Liquid is needed to cook the beans. Chicken broth adds more flavor, but water works fine too.
* **Epazote:** A few sprigs (optional). Epazote is a traditional Mexican herb that’s often used when cooking beans. It’s said to help reduce gas. If you can find it, add a few sprigs to the pot. If not, don’t worry, the beans will still be delicious.
* **Cilantro:** Fresh, chopped, for garnish (optional). Fresh cilantro adds a bright, fresh flavor and a pop of color.

## Step-by-Step Instructions: Making Kiki’s Borracho Beans

Follow these detailed instructions to make the perfect pot of Kiki’s Borracho Beans:

**Step 1: Soak the Beans (Essential for Creamy Texture and Reduced Cooking Time)**

There are two main methods for soaking beans:

* **Overnight Soak:** Place the dried pinto beans in a large bowl or pot. Cover them with at least 2 inches of cold water. Let them soak for at least 8 hours or overnight. This method is the most traditional and helps the beans cook more evenly.
* **Quick Soak:** If you’re short on time, you can use the quick soak method. Place the beans in a large pot and cover them with at least 2 inches of water. Bring the water to a boil and let it boil for 2-3 minutes. Then, remove the pot from the heat, cover it, and let the beans soak for 1 hour. While faster, the overnight soak generally yields better results.

After soaking, drain the beans in a colander and rinse them thoroughly with cold water. This removes any debris and helps reduce gas.

**Step 2: Cook the Bacon and Build the Flavor Base**

In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate to drain. Crumble the bacon once it’s cool enough to handle.

Leave about 2 tablespoons of bacon grease in the pot. If there’s too much grease, drain some off. Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.

Add the minced garlic and jalapeño (if using) to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

**Step 3: Add the Beans and Spices**

Add the drained and rinsed pinto beans to the pot. Stir in the cumin, dried oregano, salt, and black pepper. Make sure the spices are evenly distributed.

**Step 4: Pour in the Beer and Broth**

Pour the beer into the pot, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds a lot of flavor). Then, add enough chicken broth or water to cover the beans by about 2 inches. The amount of liquid needed will vary depending on the size of your pot and the beans.

**Step 5: Simmer the Beans Until Tender**

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking. Check the liquid level periodically and add more broth or water if needed. The beans should be submerged in liquid throughout the cooking process.

**Step 6: Add the Bacon and Epazote (Optional)**

During the last 30 minutes of cooking, stir in the crumbled bacon and the sprigs of epazote (if using). The bacon will infuse the beans with its smoky flavor, and the epazote will help with digestion.

**Step 7: Adjust Seasoning and Serve**

Once the beans are tender, remove the pot from the heat. Taste and adjust the seasoning as needed. You may need to add more salt or pepper to taste. If the beans are too watery, you can remove the lid and simmer them for a few more minutes to allow some of the liquid to evaporate.

Remove the sprigs of epazote before serving. Garnish with fresh chopped cilantro, if desired. Serve hot as a side dish or as a main course with your favorite toppings.

## Tips for the Best Borracho Beans

* **Use High-Quality Ingredients:** The better the ingredients, the better the final product. Use good quality bacon, fresh spices, and a beer that you enjoy drinking.
* **Don’t Skip the Soaking:** Soaking the beans is essential for achieving a creamy texture and reducing cooking time. It also helps remove substances that can cause gas.
* **Be Patient:** Borracho beans take time to cook. Don’t rush the process. Let them simmer slowly until they are tender and creamy.
* **Adjust the Spice Level:** If you don’t like spicy food, omit the jalapeño pepper. If you want more heat, add more jalapeños or a pinch of cayenne pepper.
* **Experiment with Different Beers:** Try different types of beer to see which one you like best. A dark beer like a stout or porter will add a richer, more complex flavor.
* **Use a Heavy-Bottomed Pot:** A heavy-bottomed pot will help prevent the beans from sticking and burning.
* **Don’t Overcrowd the Pot:** If you’re making a large batch of beans, use a larger pot. Overcrowding the pot can prevent the beans from cooking evenly.
* **Mash Some of the Beans:** For a creamier texture, mash some of the beans against the side of the pot with a spoon. This will release the starch and thicken the broth.
* **Let the Beans Rest:** Borracho beans taste even better the next day. The flavors will meld together and deepen over time.

## Variations and Add-Ins

While Kiki’s Borracho Beans are delicious as is, there are many ways to customize them to your liking. Here are a few ideas:

* **Chorizo:** Add crumbled chorizo to the pot along with the bacon for a spicier, more flavorful dish.
* **Ham Hock:** Add a smoked ham hock to the pot while the beans are simmering. This will add a smoky, savory flavor.
* **Tomatoes:** Add a can of diced tomatoes to the pot for a slightly acidic and sweeter flavor.
* **Green Chiles:** Add a can of diced green chiles to the pot for a mild, smoky heat.
* **Bell Peppers:** Add chopped bell peppers (any color) to the pot along with the onions for a sweeter, more colorful dish.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the pot for a smoky flavor.
* **Chipotle Peppers in Adobo Sauce:** Add a chipotle pepper in adobo sauce (minced) to the pot for a smoky, spicy flavor. Be careful, as these peppers are quite hot!
* **Cilantro Lime Crema:** Top the beans with a dollop of cilantro lime crema for a cool, refreshing contrast to the rich flavors.
* **Cotija Cheese:** Sprinkle crumbled cotija cheese over the beans for a salty, tangy flavor.

## Serving Suggestions

Kiki’s Borracho Beans are incredibly versatile and can be served in a variety of ways:

* **As a Side Dish:** Serve them alongside grilled meats like steak, chicken, or pork. They’re also a great accompaniment to tacos, enchiladas, and fajitas.
* **As a Main Course:** Enjoy them on their own with a dollop of sour cream, shredded cheese, and warm tortillas. You can also add some cooked rice or quinoa to make them a more substantial meal.
* **In Burritos or Tacos:** Use them as a filling for burritos or tacos.
* **On Nachos:** Top tortilla chips with borracho beans, shredded cheese, sour cream, and your favorite toppings for a delicious and satisfying snack.
* **As a Dip:** Blend the beans until smooth and serve as a dip with tortilla chips.

## Storing and Reheating

* **Storing:** Leftover borracho beans can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. Thaw frozen beans in the refrigerator overnight before reheating.
* **Reheating:** Reheat borracho beans on the stovetop over medium heat, adding a little water or broth if needed. You can also reheat them in the microwave.

## Kiki’s Borracho Beans Recipe (Printable)

**Yields:** 6-8 servings
**Prep time:** 15 minutes (plus soaking time)
**Cook time:** 2-3 hours

**Ingredients:**

* 1 pound dry pinto beans
* 8 ounces bacon, chopped
* 1 medium yellow onion, chopped
* 4-6 cloves garlic, minced
* 1-2 jalapeño peppers, seeded and minced (optional)
* 1 tablespoon cumin
* 1 teaspoon dried oregano
* Salt and black pepper to taste
* 12 ounces beer (Mexican lager preferred)
* 6-8 cups chicken broth or water
* A few sprigs of epazote (optional)
* Fresh cilantro, chopped, for garnish (optional)

**Instructions:**

1. **Soak the beans:** Rinse the pinto beans and soak them overnight in cold water, or use the quick soak method (bring to a boil, simmer for 2-3 minutes, then soak for 1 hour).
2. **Cook the bacon:** In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving about 2 tablespoons of bacon grease in the pot.
3. **Sauté the aromatics:** Add the onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and jalapeño (if using) and cook for another minute, until fragrant.
4. **Add the beans and spices:** Drain and rinse the soaked pinto beans and add them to the pot. Stir in the cumin, oregano, salt, and pepper.
5. **Add the liquid:** Pour in the beer, scraping up any browned bits from the bottom of the pot. Add enough chicken broth or water to cover the beans by about 2 inches.
6. **Simmer:** Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beans are tender and creamy, stirring occasionally and adding more liquid if needed.
7. **Add bacon and epazote:** During the last 30 minutes of cooking, stir in the crumbled bacon and epazote (if using).
8. **Adjust seasoning and serve:** Remove the pot from the heat. Taste and adjust the seasoning as needed. Remove the epazote sprigs. Garnish with cilantro, if desired, and serve hot.

Enjoy Kiki’s Borracho Beans! They’re a guaranteed crowd-pleaser and a delicious way to experience the authentic flavors of Tex-Mex cuisine.