Mateo's Borracho beans

Matthew Peterson


My wife's favorite. I think this is why she married me!


☆☆☆☆☆ 0 votes

30 Min
4 Hr
Stove Top


  • 2 lb
    pinto beans, dried
  • 1/2 lb
    salt pork (whole not sliced)
  • 1 lb
    smoked ham hock(boneless)
  • 4
    roma tomatoes
  • 2 large
    yellow onions
  • 2
  • 1/4 c
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
    heb borracho bean seasoning
  • 1 Tbsp
    chili powder
  • 3 Tbsp
    knorr chicken boullion (not cubes)
  • 1 tsp
  • 1 Tbsp
  • 1 Tbsp
    mexican oregano
  • ·
    salt & pepper to taste

How to Make Mateo's Borracho beans


  1. Place the beans in a large pot fill with water until it's 2 inches above the beans. Bring to a boil turn off heat and let rest with lid on for 1 hour.. Remove beans strain through a colander and return to pot.
  2. Add water until it's 2-4 inches above the beans.
  3. Dice onions, tomatoes, jalapeños, and cilantro.Dice medium or small(your choice) I like a little bigger chunks. Cube Salt pork into 1x1 cubes( you will spoon these out later so leave them large enough for that). The ham hocks dice into small bite size pieces.There will be large portions of skin and marbled portions. include these in the pot as large as possible. They add tons of flavor and you can fish them out later with the salt pork. The only meat you want to leave in the beans when you are done is the bite size pieces of ham hock.
  4. Add veggies, and meat, & seasonings.Bring to a boil then immediately reduce to a low rolling simmer for 2-3 hrs. Until beans are tender.

Printable Recipe Card

About Mateo's Borracho beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Hashtag: #Borracho Beans

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