Borracho Beans
By Andrew Zimmern
I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect balance of smoke, heat, and comfort. There’s truly nothing better than a cauldron of these beans simmering over an open fire.
Borracho Beans
Ingredients
- 1 pound dried pinto beans
- 1/4 cup vegetable oil
- 2 serrano chiles, chopped
- 4 garlic cloves
- 2 onions, diced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons Andrew Zimmern’s Mexican Fiesta Seasoning
- 2 tablespoons Ancho chile powder
- 1 smoked ham hock
- 8 cups water
- 12 ounces beer, such as Negra Modelo
- 1 14-ounce can diced tomatoes
- Cilantro
- Limes
Instructions
Soak the beans overnight in water. Drain.
Place a large Dutch oven over medium heat, add the oil. Once hot, add the chiles, garlic, onion, bay leaves, oregano, cumin, Mexican seasoning, ancho chile powder, ham hock and soaked beans. Stir to combine. Add the tomatoes and beer, bring to a simmer and cook for a few minutes.
Add water, about 8 cups, enough to cover the beans by about 2 inches. Season with salt and pepper. Bring to a boil and then reduce heat to low, allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
Shred the ham hock meat into the beans, discard the bones and cartilage. Season with salt and serve with minced cilantro and limes.
