One-Pot Texas Borracho Beans recipe

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Ingredients

6 ounces bacon, roughly chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 green onion, chopped
2 tablespoons chopped fresh cilantro, or more to taste
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground dried chipotle pepper

Nutrition Info

120.4 calories
carbohydrate: 12.5 g
cholesterol: 10.5 mg
fat: 4.5 g
fiber: 3.3 g
protein: 7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 891.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.

  2. Add onion to the pot, saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno, saute until starting to soften, about 2 minutes.

  3. Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil, reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

I got this recipe from a coworker whose wife made borracho beans for a work function. They are easy to make and go great as a side dish with BBQ or Mexican food.

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