Drunken or 'Borracho' pinto beans are a southwestern tradition. This recipe uses one of Texas' favorite beers, Shiner Bock®, to deliver the goods.
Preparation Time
15 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr
Calories
363 Calories
Recipe Instructions
Step 1
Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
Step 2
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.
Step 3
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.
Ingredients
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 pound dried pinto beans
1 bunch cilantro, chopped
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
