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Borracho Beans

Prep Time:

20 mins.

Cook Time:

90 mins.


6 to 8 servings (about 2 quarts)


  • 1 pound dried pinto beans (we used Rancho GordoTM Heirloom Beans)
  • 3 cups water, for soaking beans
  • 3 strips thick-cut bacon, chopped
  • 1 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1 tablespoon minced garlic
  • 1 Carroll Shelby’s® Chili Kit
  • 1 teaspoon salt + extra to taste
  • 1 ham hock
  • 3 cups chicken broth
  • 1 cup dark beer
  • 1 tablespoon bourbon, optional
  • 2 slices bacon, chopped
  • 1/2 cup finely chopped red onion
  • 3 serrano peppers (or 1 jalapeño pepper), sliced
  • 1 clove garlic, minced
  • Limes, quartered, for garnish
  • Cilantro leaves, for garnish
  • 1 Fresno pepper, thinly sliced, for garnish


  1. SOAK beans overnight in 3 cups water.
  2. HEAT a Dutch oven over medium heat and add bacon. Cook until crisp, then add onion, celery, carrot and garlic. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender. Add 3 tablespoons of the Chili Kit Spice Mix packet and salt and stir well. Add beans, ham hock and any remaining soaking liquid along with broth and beer.
  3. BRING to a simmer, reduce heat and continue to cook, covered, stirring occasionally for 1 to 1 1/2 hours or until beans are tender.
  4. REMOVE beans from heat and allow to cool slightly. Remove ham hock and set aside; when cooled, pull meat from hock and add meat back to the pot.
  5. ADD beer and bourbon to cooked beans; if liquid is too thin, heat beans over medium heat to reduce.
  6. COOK bacon in a medium sauté pan over medium heat until crisp. Transfer to a paper towel. Add red onion, serrano (or jalapeño) pepper and garlic to the pan and cook until soft, about 3 minutes. Add bacon to mixture.
  7. TOP each serving of beans with bacon mixture and garnish with a lime wedge, cilantro leaves and sliced Fresno pepper.