Time: 10 hours 45 minutes
Yield: 12 servings
Borracho Beans most literally translates to "drunken beans," referring to the dark lager beer soaking the savory, creamy pinto beans. Malty, meaty, and sweet, Borracho Beans are a uniquely seasoned and savory sensation, with a satisfying amount of spice and heat to warm your soul during the winter season. You could even say these beans are intoxicatingly delicious!
Pour the pinto beans into a large bowl and remove any shriveled or split beans.
Fully cover the beans with water until there is at least 3 inches of water covering them.
Let the beans soak in the water at room temperature for at least 8 hours and up to overnight.
Drain and rinse the beans under cool water. They should have doubled in size.
Transfer the beans to a large pot or dutch oven and add 10 cups of water.
Bring the beans to a boil, then reduce the heat to a low simmer.
Cover and cook the beans until they are tender and cooked through but not mushy, about 2-2 1/2 hours.
Drain the cooked beans and transfer them to a large bowl. Set them aside.
Rinse and dry the pot. Then return the pot to the stove-top and heat over medium-high heat.
Add the bacon and cook until it is browned and crispy.
Transfer the bacon to a paper-towel-lined plate to drain and set aside. Reserve the drippings in the pot.
Add the onions and jalapeño to the pot, cooking for 5 minutes and scraping up any browned bits at the bottom of the pot.
Add the garlic powder, chili powder, ancho chili powder, oregano, salt, and cumin, stirring and cooking until fragrant, about 30 seconds.
Add the cooked pinto beans, diced tomatoes, beer, and brown sugar.
Stir to combine and cook to a low simmer.
Simmer the beans for 15 minutes, then remove the pot from the heat.
Stir in the cooked bacon and cilantro.