The Borderlands Pantry: Charro vs. Borracho Beans

Hey folks, Big B here.

If you sit down at a BBQ joint in South Texas and they try to serve you a tiny cup of sweet, syrupy baked beans from a can, you’re in the wrong place. Down here, the bean is a sacred side dish. It’s not just a filler; it’s a savory, brothy, protein-packed masterpiece that was born on the ranches of the vaqueros.

We’re talking about Charro Beans and their “drunk” cousin, Borracho Beans. Today, I’m going to settle the identity crisis once and for all and give you my personal recipe for the best pot of beans you’ll ever cook.

The Identity Crisis: Charro vs. Borracho

I get asked this all the time at the pit: “Big B, what’s the difference?”

It’s simpler than you think. Charro (cowboy) beans are the foundation. They’re pinto beans simmered in water or chicken broth with a heavy hit of aromatics and meats.

Borracho (drunk) beans are exactly the same thing, but instead of just broth, you swap some (or all) of that liquid for a dark Mexican lager. The beer adds a malty depth and a slight bitterness that cuts right through the richness of a Brisket.

The Trinity of Flavor: Bacon, Ham, and Chorizo

The secret to these beans isn’t the beans themselves—it’s the fats you render out at the start. You need the “South Texas Trinity”:

1. Smoked Bacon: For that salty, smoky crunch.
2. Diced Ham: For meaty substance.
3. Mexican Chorizo: This is the game-changer. The paprika and vinegar in the chorizo give the broth its signature reddish hue and spicy kick.

Building the “Soffrito”

Once you’ve rendered out the fat from your meats, you need to build your flavor base.

Success starts with rendering the fat from the bacon and chorizo. This is where the flavor lives.

Toss in diced white onions, fresh garlic, and Roma tomatoes. But the real heat comes from the serrano peppers. I like to slice them down the middle and leave the seeds in. If you want it milder, swap them for jalapeños, but a true Charro bean should have a little bite.

The Simmer: Low and Slow Beans

Don’t you dare use canned beans. Buy a bag of dried pintos, soak them overnight, and give them the respect they deserve.

If you’re making Borracho beans, this is the most important step. Use a dark lager for the best depth.

You want to simmer these on the back of the stove (or even better, in a cast iron pot on the smoker) for 2 to 3 hours. We’re looking for a “creamy” texture where the beans are soft but not falling apart. The liquid should be a rich, savory broth, not a thick gravy.

Big B’s Signature Recipe

Ingredients:

• 1 lb Dried Pinto Beans (soaked)
• 1/4 lb Smoked Bacon (diced)
• 1/4 lb Mexican Chorizo
• 1/2 lb Smoked Ham or Salt Pork (diced)
• 1 White Onion (diced)
• 4 cloves Garlic (minced)
• 3 Roma Tomatoes (diced)
• 2-3 Serrano Peppers (halved)
• 1 bottle Dark Mexican Lager (for Borracho style)
• 1 handful Fresh Cilantro (chopped)
• Kosher Salt and Pepper to taste

Steps:

1. Render the bacon and chorizo in a large pot until crispy.
2. Sauté the onion, garlic, tomatoes, and serranos in the rendered fat.
3. Add the soaked beans and your liquid (broth or beer).
4. Simmer low and slow until the beans are tender (usually 2-3 hours).
5. Stir in the fresh cilantro right before serving.

Pairing with the Pit

These beans are the perfect foil for South Texas BBQ because of their acidity and savory depth. When you’re eating heavy, mesquite-smoked meats like Fajitas or Barbacoa, you need that brothy, spicy liquid to reset your palate between bites.

A bowl of Charro beans isn’t just a side; it’s the heart of the South Texas platter.

For more on how to build the ultimate borderlands feast, check out my Ultimate Guide to South Texas BBQ.

Keep the fire steady and the drinks cold. I’ll see you at the pit.

— Big B