Borracho Beans

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Recipe by South Your Mouth

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Borracho Beans

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet

6 cups chicken or vegetable broth

1 12-oz bottle of beer

1 10-oz can diced tomatoes with green chilies (such as Rotel)

1/2 jalapeno pepper, diced (or more to taste)

1 large onion, diced

5 large cloves garlic, minced

2-3 ham hocks

1 1/2 teaspoons cumin

1 1/2 teaspoons chili powder

Serve with fresh diced onion, cilantro and/or jalapenos

Remove seasoning packet from beans and set aside. Add beans and next seven ingredients (through ham hocks) to large pot or Dutch oven, stir well then heat until boiling. Reduce heat to low, cover and simmer beans for one hour.

Add seasoning packet from beans, cumin and chili powder to pot, stir well, cover pot then continue cooking for one hour or until beans are tender.

Remove ham hocks from pot and set aside to cool. Increase temperature of beans to medium/medium-low and continue cooking UNCOVERED for 30-45 minutes or until sauce is thick and reduced.

Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans. Serve with fresh diced onion, cilantro and/or jalapenos.

This recipe make approximately 14-16 servings.


  • If you can’t find the Hurst’s Pinto Beans order them online or substitute with 2 cups dried pinto beans then use 1 ½ teaspoons salt plus 1 teaspoon liquid smoke in place of the seasoning packet.
  • I used Dos Equis Ambar beer in this recipe.
  • You could use bacon instead of ham hocks in this recipe too. Just dice and fry bacon until crisp before adding to the pot.