Steve Warner Borracho Beans

• ⏲ Prep time: 24 hours
• 🍳 Cook time: 3 hours
• 🍽 Servings: 12
• Original Source/Idea: Texas Kitchen Article from the AAA Explorer Oct/Nov/Dec 2025 Magazine

Ingredients

• 1 lbs dried pinto beans
• 1/4 cup pork fat
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3/4 tsp ground cumin
• 1 bay leaf
• 3/4 tsp Mexican oregano
• 3/4 tbsp course ground black pepper
• 1/4 tsp kosher salt
• 48 ounces chicken stock
• 2 green onions, chopped
• 1/2 cup diced tomatoes
• 1/4 bunch cilantro leaves, chopped
• 1/4 cup finely diced serrano chiles

Directions

1. Sort the beans in a large bowl, picking out any pebbles and other debris. Rinse with water and drain. Soak the beans in water overnight (8 to 12 hours), then drain them and set aside.
2. In a large stockpot, “sweat” the yellow onion and garlic in pork fat (gently cook over low heat without browning). Stir in the cumin, bay leaf, oregano, black pepper, and salt and cook for 2 minutes. Add the chicken stock and beans and bring to a boil, stirring occasionally.
3. Reduce the heat to medium-low, cover partially, and simmer for 2 hours until the beans are tender. Uncover and cook on low for 2 minutes to let the liquid thicken. Season to taste and garnish with green onions, tomatoes, cilantro, and chiles.