Best 4 One Pot Texas Borracho Beans Recipes

Are you looking for a flavorful and hearty dish that is perfect for a casual gathering or a potluck dinner? One pot Texas borracho beans is the ultimate comfort food that is sure to satisfy your taste buds. This iconic Texan dish combines pinto beans, vegetables, and a variety of spices in a single pot, resulting in a rich and flavorful stew that is packed with protein and nutrients. With its smoky, tangy, and slightly sweet flavor profile, Texas borracho beans are a true crowd-pleaser. In this article, we will guide you through the steps of creating this delicious dish, providing you with tips and tricks to ensure a perfect pot of borracho beans every time.

Here are our top 4 tried and tested recipes!

KIKI'S BORRACHO (DRUNKEN) BEANS

Kiki's Borracho (Drunken) Beans image

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.

Provided by KIKI810

Categories Side Dish Beans and Peas

Time 3h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
½ tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
¼ cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 ½ tablespoons dried oregano
1 ½ cups chopped fresh cilantro

Steps:

Soak beans in a large pot of water overnight.
Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Nutrition Facts : Calories 181 calories, Carbohydrate 31.8 g, Cholesterol 0.5 mg, Fat 1 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 1073.5 mg, Sugar 4.6 g

BEST DAMN BORRACHO BEANS PERIOD!

Best Damn Borracho Beans Period! image

Make and share this Best Damn Borracho Beans Period! recipe from Food.com.

Provided by Texas Pete

Categories Beans

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

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 table spoons bacon drippings
32 ounces chicken stock
12 ounces dark beer (optional)

Steps:

Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 1 hour.
Strain the beans, and discard water. Bring another 8 cups of water, and 32 ounces of chicken stock to a boil.
While beans are starting to boil, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. (Remove fat and bones when your beans are done.).
Cut veggies into small pieces, then combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours, or until tender. Remove fat when finished. Taste, add more seasoning if needed.

SOUTH TEXAS BORRACHO BEANS

South Texas Borracho Beans image

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Provided by CAL

Categories Side Dish Beans and Peas

Time 10h

Yield 6

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

Steps:

Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g

BORRACHO BEANS (DRUNK BEANS)

Borracho Beans (drunk Beans) image

This is way beans are made in South Texas!! Serve with any mexican dish and of course homemade tortillas!!

Provided by babygirl65

Categories Vegetable

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb dry pinto beans
6 slices of thick sliced bacon, cooked and chopped
4 tablespoons bean seasoning
1/2 cup cilantro, chopped
1 (14 ounce) can diced tomatoes or 1 (14 ounce) can fresh diced tomatoes
1 (12 ounce) can beer (important ingredient)

Steps:

Cook bacon, drain on paper towels and chop when cooled. (I usually saute some onion in the bacon grease and put everything into the pot of beans)
Cook beans according to instructions on package.
After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
Cover and continue to cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate overnight.
You can add fresh jalapeno at the same time you add the tomatoes for an extra kick!
*I use Texas Spice Company Bean Seasoning and it is sold only at all H*E*B Grocery Stores.

Nutrition Facts : Calories 193.8, Fat 11, SaturatedFat 3.5, Cholesterol 15.4, Sodium 451.1, Carbohydrate 15.3, Fiber 1, Sugar 2.5, Protein 7.4

Tips:

To achieve the best flavor, use dried beans instead of canned beans. Dried beans need to be soaked overnight before cooking, but they have a much better texture and flavor than canned beans.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of beans in your borracho beans. This will give the dish a more complex flavor and texture. Some good beans to use include pinto beans, black beans, and kidney beans.
Don't be afraid to experiment with the spices in your borracho beans. You can add more or less chili powder, cumin, and oregano depending on your taste.
Serve borracho beans with a variety of toppings, such as shredded cheese, sour cream, and guacamole.

Conclusion:

Texas borracho beans are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover beans, and they can be served as a main course or a side dish. Whether you are a fan of Mexican food or not, you are sure to enjoy this flavorful and satisfying dish. So next time you are looking for a new recipe to try, give Texas borracho beans a try. You won't be disappointed!