Vegetarian Borracho Beans

This Vegetarian Borracho Beans is an easy Mexican beans recipe easy to make, loaded with flavor and makes a really great side dish. And these are the best borracho beans to serve with brown rice for a simple healthy high-protein vegetarian meal.   

The recipe for these Mexican pinto beans require very few ingredients and very little effort.  Even less effort if you make them in a slow cooker.

Borracho Beans Recipe

• 2 pounds dried  pinto beans, picked through and rinsed
• 6 cups low-sodium vegetable broth (you can also use chicken broth, but then it isn’t vegetarian)
• 2 cups water
• 2 cups white onions, finely chopped
• 6 garlic cloves, minced
• 3 large organic roma tomatoes, chopped
• 2  organic jalapeños, stem and seeds removed and discarded
• 2 tablespoons fresh organic cilantro, chopped
• 1 tablespoon plus 1 teaspoon chili powder
• 2 teaspoons paprika
• 1 tablespoon black pepper
• 1 tablespoons kosher salt (add more to taste)
• 1 teaspoon cumin
• 1 teaspoon adobo chili powder
• 2 tablespoons extra virgin olive oil

How to Make Borracho Beans

After the dried pinto beans have been soaked over night, cooking pinto beans takes about 2-1/2 to 3 hours start-to-finish. 

1. Soak your beans. (a must for tender beans)
2. Cover the beans with about 8 – 10 cups water and bring to a boil.
3. Turn off the heat and leave the lid on the pot.
4. Let the beans soak in the water for about an hour.  The beans will start to swell and plump.
5. Strain the beans.
6. Transfer the beans to a Dutch oven or crock pot.
7. Add the vegetable broth and 2 cup s water to the Dutch oven and bring to a boil.
8. Add the onion, garlic, tomatoes, whole jalapeños, cilantro, seasoning and olive oil.
9. Reduce heat and simmer for about 2-1/2 hours.
10. Remove the jalapeño and finely mince about 1 teaspoon worth and return to pot.

Looking for More Vegetarian Bean Recipes to Make?

• How to Cook Pinto Beans
• Vegan Baked Beans 
• Creamy Black Beans with Coconut Milk 

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Yield: 8 servings

Vegetarian Borracho Beans

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

This Vegetarian Borracho Beans recipe is an easy one ot pull together. It's loaded with flavor and makes a really great side dish.Or you can serve these borracho beans with brown rice for a simple healthy high-protein vegetarian meal.   

Ingredients

• 2 pounds dried  pinto beans, picked through and rinsed
• 6 cups low-sodium vegetable broth (or chicken broth but then it won't be vegetarian)
• 2 cups water
• 2 cups white onions, finely chopped
• 6 garlic cloves, minced
• 3 large organic roma tomatoes, chopped
• 2  organic jalapeños, stem and seeds removed and discarded
• 2 tablespoons fresh organic cilantro, chopped
• 1 tablespoon plus 1 teaspoon chili powder
• 2 teaspoons paprika
• 1 tablespoon black pepper
• 1 tablespoons kosher salt (add more to taste)
• 1 teaspoon cumin
• 1 teaspoon adobo chili powder
• 2 tablespoons extra virgin olive oil

Instructions

1. Soak your beans. (a must for tender beans)
2. Cover the beans with about 8 - 10 cups water and bring to a boil.
3. Turn off the heat and leave the lid on the pot.
4. Let the beans soak in the water for about an hour. The beans will start to swell and plump.
5. Strain the beans.
6. Transfer the beans to a Dutch oven or crock pot.
7. Add the broth and 2 cup s water to the Dutch oven and bring to a boil.
8. Add the onion, garlic, tomatoes, whole jalapeños, cilantro, seasoning and olive oil.
9. Reduce heat and simmer for about 2-1/2 hours.
10. Remove the jalapeño and finely mince about 1 teaspoon worth and return to pot.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 244Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 615mgCarbohydrates: 41gFiber: 12gSugar: 5gProtein: 12g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.