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Black Beans with Bacon and Tequila

Black Beans with Bacon and Tequila

Tequila complements the smokiness of the cured meat, while chipotle chilies add spice.

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    7½ to 8½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

Borracho beans, or “drunken beans,” are beans cooked with flavorful alcohol, along with bacon or ham. Tequila complements the smokiness of the cured meat, while chipotle chilies add spice. But save your top-shelf tequila for sipping; any inexpensive tequila works well here (however, if you prefer, you can omit it entirely). Offer the beans as a side to any Tex-Mex or Mexican-style main, or use them as a filling in tacos and burritos. Or make a light meal by serving with rice, sour cream and salsa. Refrigerate leftovers in an airtight container for up to three days; when reheating, thin with broth or water to the desired consistency.

Tip

Don't soak the black beans. In the Instant Pot, the unsoaked beans will be plump and tender after only 35 minutes of pressure cooking or after 7 to 8 hours of slow cooking. Soaked beans will end up overdone if cooked for the same amount of time.

Ingredients
  • 6

    slices bacon, roughly chopped

  • 1

    large yellow onion, finely chopped

  • 10

    medium garlic cloves, minced

  • 1

    tablespoon ground cumin

  • 4

    chipotle chilies in adobo, minced, plus 2 tablespoons adobo sauce

  • ¼

    cup tequila (see headnote)

  • 5

    cups low-sodium chicken broth

  • 2

    cups (1 pound) dried black beans, rinsed and drained

  • Kosher salt and ground black pepper

  • 3

    tablespoons lime juice, plus lime wedges to serve

  • 1

    tablespoon packed brown sugar

  • Chopped fresh cilantro, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the bacon and cook, stirring, until browned and crisp, 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside (refrigerate if slow cooking). Add the onion to the pot and cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Add the chipotle chilies and tequila (if using) and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Stir in the broth, beans and 1 teaspoon salt.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 35 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select Normal/Medium Sauté and cook, stirring occasionally, until the liquid is slightly thickened, about 5 minutes. Stir in the adobo sauce, lime juice, sugar and reserved bacon. Taste and season with salt and pepper. Serve sprinkled with cilantro and with lime wedges on the side.

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