Smokey Borracho Beans

Smokey Borracho Beans

These Old Smokey Smokey Borracho Beans are the kind of side dish that quietly steals the spotlight. Rich, smokey, and loaded with flavor, they’re cooked low and slow in cast iron over real charcoal. 

Serve them in small bowls, scoop them up with tortilla chips, or keep them warm on the grill for seconds (and thirds). However you dish them out, these beans are built to hang around the fire all day.

  • Prep Time: 8-10 Hours
  • Cook Time: 2 Hours
  • Servings: 12 Side Dishes

Ingredients:

  • 2 Lbs Dry Pinto Beans OR 4 15oz cans pinto beans drained & rinsed
  • ½ Lb bacon uncooked
  • 1 Onion finely chopped
  • 1 Jalapeno diced
  • 3 Garlic cloves minced
  • 1 Tsp chili powder
  • 2 Tsps ancho chili powder
  • 1 Tsp dried oregano
  • 1.5 Tsps salt
  • 1 Tsp ground cumin
  • 1 can 14 oz diced tomatoes with juice
  • 12 oz dark beer (sub chicken stock)
  • 1 Tbsp brown sugar
  • 1 bunch cilantro chopped

Equipment:

  • Old Smokey Charcoal Grill
  • Charcoal
  • Big cast iron pot with lid
  • Big mixing spoon

Prep:

  • Wash and pick out any rocks out of the dry beans. Soak in water overnight (about 8-10 hours).
  • Light the Old Smokey and get it medium hot.
  • Once the coals are white, it’s go time!

Cooking Instructions:

  • Cook the bacon in a cast iron pot over the charcoal until crispy.
  • Remove bacon. Set aside to cool on paper towel. Leave bacon grease in the pot.
  • Sauté diced onion and jalapeno with bacon grease until onions are translucent.
  • Stir in minced garlic and spices and let it all cook together for another minute. Don’t let the garlic burn.
  • Add the drained beans, tomatoes with their juices, and pour in the dark beer. Stir together and let it cook/simmer for about an hour or so.. or until the beans are tender. Stir occasionally. The time is loose just keep checking when you’re stirring... it’ll get there!
  • Stir in the brown sugar right before you take the beans off the grill.
  • Serve the beans in small cups or bowls. Top with freshly chopped cilantro and crumbled bacon.
  • Also great with tortilla chips!

Pro-Tips: Not enough time to prep? Sub out dry beans with canned pinto beans- be sure to drain and rinse the canned beans. 

If you want to make these beans even more flavorful, cook them a day ahead and let them sit overnight in the fridge. The flavors deepen as they meld together!

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