Borracho Pinto Beans with Beer and Bacon
A rustic dish of pinto beans simmered with smoky bacon and beer, enriched with aromatic herbs for a rich flavor. This mexican-inspired one pot ready in about 135 minutes pairs pound dried pinto beans, rinsed, water, ounces bacon strips, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound dried pinto beans, rinsed
- 5 cups water
- 6 ounces bacon strips, chopped
- 1 cup yellow onion, chopped
- 4 cloves garlic cloves, minced
- 12 ounces lager beer
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- for serving fresh lime wedges
Instructions
- Step 1: In a large pot over medium heat, cook 6 ounces chopped bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- Step 2: Add 1 cup chopped yellow onion, 4 minced garlic cloves, and 1 chopped jalapeño pepper to the bacon fat. Sauté for 4-5 minutes until onion is translucent and fragrant.
- Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 bay leaf. Cook for 1 minute to release aromas.
- Step 4: Add 1 pound rinsed dried pinto beans, 5 cups water, and 12 ounces lager beer to the pot. Bring to a boil, then reduce heat to low, cover partially, and simmer for 1.5 to 2 hours until beans are tender.
- Step 5: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Stir in reserved crispy bacon pieces.
- Step 6: Remove bay leaf and serve beans hot with fresh lime wedges for squeezing over each serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Borracho Pinto Beans with Beer and Bacon take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Borracho Pinto Beans with Beer and Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Borracho Pinto Beans with Beer and Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Borracho Pinto Beans with Beer and Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Borracho Pinto Beans with Beer and Bacon?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
