About the Recipe
I first had borracho beans in the Mexican bar and grill where I worked. I thought they were delicious. We made everything from scratch, including the salsa with a lot of cilantro. It was at this restaurant that discovered my love for cilantro.
They are easy to make and store well.
I always pressure-cook my beans. I never cook them on the stovetop. I pressure cook them to destroy the lectins, which can cause all kinds of problems. I use the Ninja Foodi as my pressure cooker and it does an amazing job. It is a multi-tool that you will always use.
When you pressure cook the beans, you don’t have to soak them overnight or at all. Simply put all the ingredients in the pressure cooker, and one hour later, they are ready to eat.
Variations
This is one of those home style recipes where you can change the ingredients out based on what you have. Try poblano peppers instead of green bell peppers. This will add some heat to it and give it a nice flavor. You can also mix the peppers. Change it up how you want and let me know whay you did, and how it turned out.
Serve them with your favorite Mexican dishes.
Equipment Needed
You will need a pressure cooker to cooker the beans. If you are using fresh vegetables you will need a cutting board and sharp knife.
Borracho Beans
Pinto Bean Ingredients
Instructions
Instructions
-
Cooking Instructions
I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have.
Dice the bacon and sautee it in the pressure cooker pot. When crispy, remove from the pot but leave the fat in the pot. Add the onions, peppers, and spices and saute until the onions are translucent.
Add the remaining ingredients except the salsa to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up.
Let slow release for 15 minutes, then quick release until the pressure is gone.
Add the salsa to the beans and simmer for 15 minutes.
Serve with your favorite meats, with rice, or by themselves.
