Borracho Beans

Recipe By

South Your Mouth

"Mexican Borracho Beans cooked low and slow with pinto beans, pork, spices and beer. THE PERFECT side dish recipe for your next Mexican feast!"

Prep Time

15 minutes

Cook Time

2 hours



373 Borracho Beans 2 Pn 374 Borracho Beans 3 375 Borracho Beans 4 Pn 376 Borracho Beans Pn


  • 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 chiles (such as Rotel)

  • 1/2 jalapeño 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

Cooking Directions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans. Serve with fresh diced onion, cilantro and/or jalapeños.
  5. This recipe makes approximately 14-16 servings.


Serve with fresh diced onion, cilantro and/or jalapeños

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.