• Elisa Juarez

Borracho Beans

This recipe was passed down to me by my mother-in-law who didn’t use a recipe.


2 cups dried pinto beans, sorted and rinsed well 1 – 2 cloves garlic 1 medium onion, chopped 1 tomato, chopped Handful of fresh cilantro, according to your taste 1 can or bottle (12 oz.) of beer, room temperature

Salt and pepper

Heat a large pot half-full of water on high, almost to boiling, then add beans and garlic. Reduce heat to medium high and continue to cook for @ 2 hours, adding water as it cooks down and stirring occasionally. You can partially cover the pot to keep water from evaporating as quickly; either way is fine. Just keep an eye on the beans!


When beans are almost soft, reduce heat to low, add remaining ingredients and stir. Let simmer for an hour or two until done, or transfer to crock pot on low setting for 2-3 hours. Taste test to see if more salt is needed before finished. Remove garlic cloves before serving, or break up and mix in.




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