Borracho Beans
Check out this Instant Pot Borracho Beans recipe! Tastes great and is super easy to make. This will provide a great side dish to any of your meals.
My son works for a major beer conglomerate in the Northeast and as a result will bring home some of his companies brands to put in the fridge. One day I happened to notice that he brought some Negra Modelo home and I thought what can I use that for in my cooking?
If you’re not familiar, Negra Modelo is a very dark malty lager almost akin to a stout, but not as heavy. It’s the perfect ingredient for this borracho beans recipe because it just brings out that extra flavor.
So I wound up taking one of the beers from my son’s collection in the fridge and when he came home he noticed it was gone and assumed his father took it. I waited til I served the beans at dinner to fill him in and he was very happy!
Instructions:
There’s no need to presoak the beans here, which of course means that any time you feel the need, you can fire this recipe up and have beans ready in no time.
Borracho means “drunken” in Spanish and refers to the beer used in this pot of beans.
It adds a flavor that is unique, but if you’d rather not use beer, it’s fine to increase the chicken or vegetable broth to 1 1/2 cups for some sober frijoles.
Select the saute setting on the instant pot and add the bacon.
Saute the bacon for 5 minutes, until it begins to render some fat but is not yet crispy.
Add the onion, garlic and chiles and saute for about 5 minutes, until the onion has softened.
Add the broth, beer, tomatoes and their liquid, pinto beans, salt, and water and stir well.
Secure the lid and set the pressure release to sealing.
Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 50 minutes at high pressure.
Let the pressure release naturally (this will take about 35 minutes).
Open the pot and stir in the cilantro.
Ladle the beans into small bowls and serve as a side dish.
Ingredients:
3 slices thick-cut bacon (about 4 ounces), diced
1 yellow onion, diced
2 cloves garlic, chopped
2 jalapeno chilies, seeded and diced
1 cup vegetable broth or low-sodium chicken broth
1/2 cup Negra Modelo or other dark lager
1 (14 1/2 ounce) can diced tomatoes and their liquid
1 pound (about 2 1/2 cups) dried pinto beans
2 teaspoons kosher salt
4 cups water
1/2 cup chopped fresh cilantro
Borracho Beans
Description
There’s no need to presoak the beans here, which of course means that any time you feel the need, you can fire this recipe up and have beans ready in no time. Borracho means “drunken” in Spanish and refers to the beer used in this pot of beans. It adds a flavor that is unique, but if you’d rather not use beer, it’s fine to increase the chicken or vegetable broth to 1 1/2 cups for some sober frijoles.
Ingredients
- 3 slices thick-cut bacon (about 4 ounces), diced
- 1 yellow onion, diced
- 2 cloves garlic, chopped
- 2 jalapeno chilies, seeded and diced
- 1 cup vegetable broth or low-sodium chicken broth
- 1/2 cup Negra Modelo or other dark lager
- 1 (14 1/2 ounce) can diced tomatoes and their liquid
- 1 pound (about 2 1/2 cups) dried pinto beans
- 2 teaspoons kosher salt
- 4 cups water
- 1/2 cup chopped fresh cilantro
Instructions
- Select the saute setting on the instant pot and add the bacon. Saute the bacon for 5 minutes, until it begins to render some fat but is not yet crispy. Add the onion, garlic and chiles and saute for about 5 minutes, until the onion has softened. Add the broth, beer, tomatoes and their liquid, pinto beans, salt, and water and stir well.
- Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 50 minutes at high pressure.
- Let the pressure release naturally (this will take about 35 minutes). Open the pot and stir in the cilantro.
- Ladle the beans into small bowls and serve as a side dish.
Nutrition
- Serving Size: 6-8
