While Daughter Number Four is honoring her no meat Lenten obligation I am finding ways to provide her with protein that are also pleasing to a 13 year-old. That’s why I decided to make Borracho Beans.
I have only had Borracho beans one time previous to my trying to make them. As I recalled they had a rich flavor and a thick sauce. As I recalled when I tried them Borracho means drunk or drunken. Even though these beans are made with beer I thought they would be a perfect filling for a vegetarian taco or soft taco for D4 and me, and a substantial side dish to go with the carnitas I had made for The Hubs and Daughter 3.
I cooked my own dried pinto beans in the pressure cooker, which is my new favorite way to cook dried beans. Including sorting it takes less than an hour to have beans ready to use in a recipe, and I know what preservatives and flavorings are in the beans.
When dinner time came and everyone was making their plates, I explained to D4 that this was what she could put inside of her tortilla as a substitute for the pork. She was excited that she wasn’t reduced to a peanut butter or grilled cheese sandwich, or a cheese taco.
All in all these were a success. The Hubs enjoyed them as much as I did, although he didn’t like the smell. Oddly, when I cook with beer he can always smell it in the food. D4 didn’t mind the beans but did say that they were not a replacement for meat. At least I tried.
Borracho beans will definitely make it into my Mexican Meals side dish rotation.
- 1 pound dried pinto beans cooked (or 3-4 cans)
- 1 cup broth I used vegetarian no-chicken broth
- 1 small onion diced
- 2 tablespoons diced chiles
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- ½ teaspoon coriander
- 1 12- ounce bottle dark Mexican beer
Place pinto beans into a Dutch oven. Add all ingredients, except beer. Stir gently and cook on medium until just boiling.
Turn down to a simmer. Add about half of a 12-ounce bottle of beer slowly, as it will foam. Stir to combine. Add remaining beer and simmer until sauce has thickened.
Serve as a side dish or a filling for tacos.