Borracho Beans (Drunken Beans)

Borracho simply means 'drunken' in Spanish, and these smoky pinto beans cooked low and slow in dark Mexican beer are every bit as fun as the name suggests. The beer gives them a deep, malty richness that you just can't get from water alone, and a good squeeze of lime at the end lifts the whole pot beautifully. These are brilliant alongside grilled meats, spooned into tacos, or honestly just eaten straight from the bowl with crusty bread.

Ingredients

• 500g dried pinto beans
• 330ml dark Mexican beer (such as Negra Modelo or similar dark lager)
• 1 litre chicken or vegetable stock
• 200g smoked streaky bacon, roughly chopped
• 1 white onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, finely chopped (deseeded if you prefer less heat)
• 400g tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp fine salt, plus more to taste
• A good pinch of black pepper
• A handful of fresh coriander, roughly chopped
• Juice of 1 lime
• Spring onions, sliced, to serve

Method

1. The night before, cover the dried pinto beans generously with cold water and leave to soak overnight. Drain and rinse well before using.
2. Set your BBQ grill up for indirect heat at around 160–170°C. You want a steady, moderate heat — think of it like running a low oven. A cast iron pot or heavy casserole dish with a lid works perfectly here.
3. Place your pot on the grill over the indirect zone. Add the chopped bacon and cook, stirring occasionally, until it starts to render and turn golden — about 5–8 minutes.
4. Add the diced onion and cook for another 5 minutes until softened. Stir in the garlic and jalapeños and cook for 2 minutes more until fragrant.
5. Pour in the beer, letting it bubble up and deglaze any sticky bits from the bottom of the pot. Add the soaked, drained beans, the stock, tinned tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine.
6. Put the lid on the pot and leave the beans to cook low and slow on the indirect heat for 2 to 2.5 hours, stirring every 30 minutes or so. Add a splash more stock or water if the liquid drops below the beans.
7. The beans are done when they're completely tender and creamy all the way through, and the broth has thickened to a rich, almost soupy consistency. Taste and adjust the seasoning.
8. Stir in the fresh coriander and squeeze over the lime juice just before serving. Scatter with sliced spring onions and serve straight from the pot.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.