Vegan Borracho Beans

Borracho Beans

A Mexican classic, here is a flavorful and easy to throw together Vegan Borracho Bean recipe
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Course: Side Dish
Cuisine: Mexican, Vegan
Servings: 4 people
Calories: 482kcal


(THE NIGHT BEFORE or for at least ONE HOUR) Soak Dry Beans

  • 2 cups pinto beans

PREP BOWL (Combine these)

  • 4 cups vegetable stock * or water, see notes below
  • 2 cups dark beer
  • 2 tbsn vegan worcestershire sauce


  • 1 onion sliced
  • 2 garlic minced
  • 4 jalapenos slice thin, keep seeds
  • 2 tbsp cilantro leaves chopped

Other ingredients

  • 2 tbsp olive oil
  • salt/pepper to taste


  • For at least one hour but preferably overnight, soak the pinto beans in water, then drain. (Optional: for more flavor, smoke an onion on a grill or smoker for about 30 minutes)
  • Get ready to cook! Combine ingredients for bowl 1, Prep all of the vegetables and keep each one separate.
  • Once everything is ready, start by heating the 2 tbsps of olive oil, add all of the chopped onions and saute for 3 minutes (or translucent)
  • Add the garlic and cook for another minute
  • Add everything in BOWL 1 and bring to a boil
  • reduce to a simmer, set timer for 30 minutes. (you might need to add more stock to keep beans covered) if you want firm beans, keep uncovered – if you want creamier beans keep the lid on but leave slightly ajar. If you have an
  • After 30 minutes, add jalapenos, add another 30 minutes to the timer.
  • check for doneness (tender beans) every 10 minutes after the timer goes off
  • When done, add cilantro and salt/pepper to taste.


Beans can be frozen!
Beans can be refrigerated for about 5 days.
You can use water instead of stock but there will be less flavor.
adapted from Stephan Pyles Southwestern Vegetarian


Calories: 482kcal | Carbohydrates: 73g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Sodium: 1031mg | Potassium: 1517mg | Fiber: 16g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 26mg | Calcium: 133mg | Iron: 5mg
Tried this recipe?hit me up @matthewleegarza