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September 16, 2025
One-Pot Texas Borracho Beans Recipe
One-Pot Texas Borracho Beans recipe came from a coworker whose wife made exceptional borracho beans for work functions, proving how workplace sharing can inspire great home cooking. This authentic Texas-style preparation demonstrates how simple one-pot methods can create restaurant-quality results while the work function success reflects broad appeal. The easy preparation makes these perfect for entertaining while maintaining the bold flavors that define authentic Texas borracho beans.
I got this recipe from a coworker whose wife made borracho beans for a work function. They are easy to make and go great as a side dish with BBQ or Mexican food.
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients
6 ounces bacon, roughly chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 green onion, chopped
2 tablespoons chopped fresh cilantro, or more to taste
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground dried chipotle pepper
Directions
Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.
Cook’s Notes:
I watch my sodium intake so I usually use reduced-sodium chicken stock and unsalted pinto beans. Feel free to adjust the sodium along with the rest of the spices and amount of cilantro to suit your tastes.
The single chopped jalapeno does not provide a lot of heat so if you like it spicier, increase how much you use. This is a very easy and forgiving recipe.
Nutrition Facts (per serving)
| 120 | Calories |
| 5g | Fat |
| 13g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 7% |
| Cholesterol 11mg | 4% |
| Sodium 892mg | 39% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| Protein 7g | 14% |
| Vitamin C 9mg | 9% |
| Calcium 54mg | 4% |
| Iron 3mg | 14% |
| Potassium 303mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
