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Borracho Beans in a bowl with toppings, made with Carroll Shelby's Original Texas Seasoning.

Borracho Beans

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Slow-simmered with dark beer, these are the real Texas deal – rich, hearty and made for gathering around the table. Serve straight from the pot as a side or in a bowl topped with crispy bacon, fresh peppers, cilantro and a squeeze of lime.

Easy
Prep Time
20 minutes + soaking time
Cook Time
90 minutes
Yield
6-8 servings (about 2 quarts)

Ingredients

Beans

  • 1 pound dried pinto beans
  • 3 cups water, for soaking beans
  • 3 strips thick-cut bacon, chopped
  • 1 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1 tablespoon minced garlic
  • 1 Carroll Shelby’s Original Texas Chili Seasoning
  • 1 teaspoon salt + extra to taste
  • 1 ham hock
  • 3 cups chicken broth
  • 1 cup dark beer
  • 1 tablespoon bourbon, optional

Topping

  • 2 slices bacon, chopped

  • 1/2 cup finely chopped red onion

  • 3 serrano peppers (or 1 jalapeño pepper), sliced
  • 1 clove garlic, minced 

Garnish

  • Limes, quartered

  • Cilantro leaves

  • 1 Fresno pepper, thinly sliced
     

Directions

  1. Soak the beans in 3 cups water overnight.
  2. Heat a Dutch oven over medium heat and add the bacon. Cook until crisp, then add the onion, celery, carrot and garlic. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender. 
  3. Add 3 tablespoons of the Chili Seasoning packet and salt and stir well. Add beans, ham hock and any remaining soaking liquid along with the broth and beer.
    Bring to a simmer, reduce heat and continue to cook, covered, stirring occasionally for 1 to 1 1/2 hours, or until beans are tender.
  4. Remove beans from heat and allow to cool slightly. Remove ham hock and set aside; when cooled, pull meat from hock and add meat back to the pot.
  5. Add the beer and bourbon to cooked beans; if liquid is too thin, heat beans over medium heat to reduce.
  6. Cook the bacon in a medium sauté pan over medium heat until crisp. Transfer to a paper towel. Add the red onion, serrano (or jalapeño) pepper and garlic to the pan and cook until soft, about 3 minutes. Add the bacon to the mixture.
  7. Top each serving of beans with the bacon mixture and garnish with a lime wedge, cilantro leaves and sliced Fresno pepper.