Kiki's Borracho (Drunken) Beans

Name: Kiki's Borracho (Drunken) Beans
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.5 tbsp Black Pepper; 2 qt Chicken Stock; 1 fl oz Dark Beer; 2 whole Diced Tomatoes; 3 whole Dried Bay Leaves; 1.5 tbsp Dried Oregano; 1.5 cups Fresh Cilantro; 6 cloves Garlic; 0.25 cup Pickled Jalapeño Peppers; 1 lb Pinto Beans; 1 tbsp Salt; 1 whole White Onion

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Sugar-Free Vegetarian 🥦Plant-Based 🌻Clean Eating

Kiki's Borracho (Drunken) Beans simmer pinto beans with dark beer, tomatoes, and aromatics for a rich, brothy pot of comfort. The beans turn tender and lightly creamy after a gentle mash, with jalapeño heat, cilantro freshness, and oregano-bay leaf depth. Serve for gatherings, potlucks, or alongside grilled meats and tortillas.

Prep30 mins
Cook3 hrs
Serves12
DifficultyMedium

1

Soak the beans in a large pot of water for 8 hours to overnight.
2

Drain the beans, then 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 the heat to medium-low, cover again, and cook for 1 1/2 hours. Stir the beans occasionally throughout the cooking process to prevent burning or sticking to the bottom of the pot.
3

Stir the tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue cooking uncovered for 1 hour, or until the beans are tender.
4

Use a potato masher to lightly crush the beans to thicken the liquid. Adjust the seasonings with salt and pepper to taste.