Borrachos
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Author Notes:
This recipe for “drunken” beans is yet another dish I grew up with that I’ve adapted to make my own over the years, and it’s one I love to serve year round. These rich, soupy beans are just as good with summertime barbecue as they are on a chilly evening with plenty of warm tortillas alongside. The beans hold beautifully in a crock pot for parties, and I think their flavor only improves over time. Pinto beans are easy to find and work well here, but you can use any smallish pink or red bean – we get beautiful dried heirloom beans at our farmers’ market, so I often use a variety called Vermont Cranberry beans in this dish. I call for canned pickled chiles in this recipe, but if you pickle your own, as I do, you can of course use those instead. - lastnightsdinner
Serves 10-12
- 1 pound dried Pinto or other small pink/red beans
- 6 cups water
- 4 ounces uncured slab bacon, cut into ¼ to ½ inch cubes
- 2 cups chopped onion
- 3 cloves garlic, peeled and lightly smashed
- 1 tablespoon dried Mexican oregano or dried marjoram
- 2-3 canned pickled whole Jalapeño or Serrano chiles, plus 2-3 tablespoons of the spicy brine
- 1 14.5 oz. can diced tomatoes with juice
- 1 bottle amber or dark beer
- Kosher salt
- Juice of one lime, about 1 oz.
- Pick over the beans to remove any stones or debris, and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
- In a large, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides and has rendered much of its fat, remove it with a slotted spoon and set aside.
- Add the onion to the pot and cook until softened. Add the garlic cloves and oregano or marjoram, rubbing it between your palms to crumble it a bit, and cook until fragrant. Add the beans with their cooking liquid, then add the tomatoes, the beer, the chile(s) and the chile brine.
- Return the bacon to the pot and add a generous pinch of salt. Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered, for 1 to 1 ½ hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving, then ladle into bowls.
- This recipe was entered in the contest for Your Best Recipe for Beans
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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about 1 month ago Racr Ma
I love beans- but no matter which soak method I use they are always tough. I've been cooking all my life, but am new to beans from scratch (Polish/Czech heritage). What am I doing wrong or not doing?
3 months ago TheWimpyVegetarian
I'm just seeing this! I'm def making this. Soon. It looks like a perfect dinner for me!
10 months ago susan g
Thanks for the link to the veg version on your blog. Soon!
Have you ever found Jacob Cattle Beans? They're another old Maine bean. I used to order 10# about once a year, for a woman who told me they were the only bean she used to make her baked beans.
Poor Bart, in the comments on your blog -- Incendiary pot of beans he made!
12 months ago cassiel66
Made this last weekend. I almost ate the whole pot in 3 days. I topped each serving with pico de gallo. I froze half to enjoy later. If anyone has a suggestion on how to get the smoky flavor without bacon so I can make it for my vegetarian friends, let me know.
12 months ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
This is the best recipe in the world for dried beans. My husband is a vegetarian, so I substitute smoked paprika for the bacon - up to two teaspoons, depending on your preference for smoky/spicy.
12 months ago lastnightsdinner
Oh, MrsW, you're so sweet - thank you :)
cassiel66, I actually have another version of this which I believe is vegan, and just as tasty as the porky version. You can find that here: http://lastnightsdinner...
Good luck and enjoy!
3 months ago Nomnomnom
Just ordered some beans from RG and cannot wait to try this recipe. It's going to be great, I know! Cheers!
over 1 year ago PVDcook
I already soaked my beans overnight for another recipe but have decided to switch to this after all the good reviews! Do i still need to boil them or can I skip that step? Can't wait to have this for dinner!
over 1 year ago Midge
Made these last night to serve with cornbread and wow, my husband and I nearly polished off the entire pot. So delicious and will surely be made again!
over 1 year ago galsmu
Great flavor! Served these along with no-bean chili to give people options. I did soak the beans for a couple hours while I ran errands plus cooked everything a bit longer. Will definitely make these again.
almost 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Served this tonight with an herb and fresh corn baked polenta, and Crook's Corner's Green Peach Salad on the side. Sensational! I did not have any dark beer, so I used a Bavarian Weissbier, adding a splash of Worcestershire and a scant tablespoon of molasses, for color and because it seemed a bit bland. I don't eat chilies, but I did add a couple of bay leaves. I used heirloom cranberry beans, which must have been very fresh because I soaked them overnight, and it took about 15 minutes to get them nice and tender when I cooked them the next day. I have to confess that I'm not terribly fond of most beers (fresh Oktoberfest beer in Munich in late September being a notable exception), and I'm not terribly fond of bean dishes like this. But I really like this one, a lot. ;o)
about 2 years ago SKK
I have made this at least 6 times since January, and the response has been overhwlemingly positive. Thank you so much for sharing this!
almost 3 years ago Deaners82
Spicy, hearty, delicious. Served with tacos when we had guests over and everyone took seconds. The marjoram is a nice touch (couldn't find Mexican oregano). A very underused spice, IMO.
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Must chime in yet again. What a fantastic recipe- now my go-to choice when making a pot of beans for the week. In our mostly vegetarian household, I've replaced the beans w/ a little chipotle (thanks SavoryKitchen!) and add my pickled jalapenos when serving, as the husband doesn't like spicy. The Mexican oregano is so different than Italian-style, and really makes the dish.
over 3 years ago lastnightsdinner
Aw, thank you. You're too kind :) (And by replacing the beans, you meant replacing the bacon, correct? I also really love using chipotle and/or smoked paprika as a smokey substitute for bacon. I think I see a pot of beans in my near future...
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
um yes, beans, bacon whatevah.
over 3 years ago Savorykitchen
Having my chipotle-laced beans for lunch. nom nom nom.
over 3 years ago Savorykitchen
Making these again tonight. Going vegetarian with chipotle to replace the bacon.
over 3 years ago lastnightsdinner
Yay! I'm so glad you like these! I'll probably be making them again soon for a potluck, and likely going with a bacon-free version as well.
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Delicious! Thanks for recipe! Beautiful picture too.
over 3 years ago Jennifer Ann
I made these last night, substituting andouille for the bacon, and used fire roasted tomatoes. Finishing with lime juice added the perfect touch of sour to the spicy/salty/malty beans. Yum!
over 3 years ago lastnightsdinner
I'm so glad you liked them! I have yet to try it myself, but I bet you could make a satisfying meatless version with a bit of smoked paprika in place of the bacon.
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
smoked paprika - that's my go-to trick for turning bacon-y tastes vegetarian.
over 3 years ago JoyManning
smoked salt works great for that, too!
over 3 years ago editrix
Looks like I've found our good-luck New Year's Day dinner (perhaps with some sauteed kale)!
over 3 years ago lastnightsdinner
Thanks, and I hope you like it! It would be great with a side of greens and a hunk of cornbread, too :)
over 3 years ago editrix
Ooh, right you are!
Happy New Year!
over 3 years ago Maria Teresa Jorge
Yummy, this sounds delicious. Ready for my winter days. Thanks for sharing the recipe
over 3 years ago lastnightsdinner
Thank you!
over 3 years ago Elycooks
Jennifer, do you drain the beans after that initial boiling? This looks lovely, BTW. Bring on the cilantro and a cold beer
over 3 years ago lastnightsdinner
Thank you! I do not drain them - they go into the pot with the bacon and aromatics along with their cooking liquid.
over 3 years ago lastnightsdinner
Thanks, everyone! This is one of our favorites :)
over 3 years ago SmallKitchCara
These look wonderful. I have garbanzos and lentils and a can of white beans--how I wish I'd bought pintos too!
over 3 years ago WinnieAb
Beautiful recipe...thank you!