Borracho Beans

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Great Recipe - drained the beans, used tomato's with jalapenos for a little warmer taste and also added about a tablespoon of cumin. Cooked in the crock pot on high for about 3 hours - absolutely the best!

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I usually make a recipe exactly as written first but on this one, i chopped fresh onions and garlic. I had plenty of time. I also added a special ingredient that I have seen a mexican girlfriend of mine use when making these.
I did taste this before I added my ingredient and it was delicious and honestly didn't really need any change. But I do love the smokey pork taste, so I added.... chichirrones (pork rinds. They get really soft obviously and have a texture that may not be for everyone, but I love them, they add alot to the beans. But like I said, even without them, these were delicious and tasted authentic.

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Drain, drain, drain! Never use canned beans without draining and rinsing. Used a little more bacon and then just let the whole thing simmer for an hour. I'm from Oklahoma and we are big into beans here. Really good reheated the next day.

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I just saw this episode on the beans. I havent tried them just yet. I make the long version of this semi homemade version. It sounds like this will be just as good and very easy.. I would add some cumin and a little bit of jalepeno. I use the whole pepper with slits in it so it floats in the beans. I can then fish it out later....just for a little kick. I also use salt pork and sausage. I normally use chicken stock but i just might try the beer next time. My kids love them.

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This has become one of my "go to" recipes for summertime BBQs & potlucks. I always get compliments and there is nothing left to carry home...Make sure you simmer them long enough for the flavors to meld. They also become thicker as they simmer.

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These beans are soupy...they are supposed to be. That is what borracho beans are.

My wife and I always wished we could make tender flavorful borracho beans like they make in the Mexican restaurants that taste like they've been cooking for days...this recipe is as close as it gets! And the fact that you can whip them together in less than 30 minutes makes this recipe a winner.

Instead of the bacon, you may substitute any smoked meat. We have used beef brisket, chicken, and turkey, all with good results.

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Needed a quick easy side dish and this fit the bill. I left out the bacon and it was still good.

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The flavor was good but it was very soupy. I made the beans per the directions but tasted it BEFORE adding the extra can of green chilies. I am glad I did as we do not like things all that spicy. The brand of tomatoes with green chilies she suggests is spicy (almost hot enough for me. I let the beans cook down to get the desired thickness and served with rice. The flavor is great but took way more time than expected because of the amount of liquid and extra cooking needed. I am not sure how I would change the recipe to decrease liquid and keep flavor but may try them again as the flavor was very good. chris

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I really enjoyed this recipe, but I altered it a bit. First, I used the regular tomatoes with green chiles as opposed to the mild and just eliminated the extra can of chiles. Secondly, I strained the liquid from both the beans and the tomatoes to make it less soupy. I also didn't use a full bottle of beer - I just eye-balled it. To make it more figure friendly, I skipped the bacon and added some diced chicken breast. Lastly, I added some chili powder, garlic salt and kosher salt. It definitely needed some salt! It really turned out great. I served it over rice, but it was really good on it's own.

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I love this recipe and so do all my friends. I double the green chiles and bacon and add more cilantro for more flavor. It is so easy to make that I bring all the cans and make this when I go camping. It is great on a cold chilly night. Tecate also works well in the recipe.