Another episode of Cooking is Fun and Easy coming at you! Today, I’m making Borracha Beans (Drunken Beans) with Hatch Green Chile Sausage in my Instant Pot. This style of beans is a Tex-Mex thing, put I’m giving them a little New Mexican punch by using Opa Hatch Green Chile sausage. I adapted this recipe from this one, at Dad Cooks Dinner. I made it straight from the recipe the first time and am looking forward to tasting my Nuevo Mexico version!
This is a great meal on its own, or with rice, or with flour tortillas or a nice crusty bread.
I am excited to be used Ness Farms pintos for the first time. This is a local farm in the Estancia Valley, which is on the other side of the Sandia Mountains from us. I’ve heard good things about these beans! You can use any old pinto, but they do sell online, if you get a hankerin’ for a New Mexico brand.
8 cups of water
1 tablespoon fine sea salt
2 ounces diced bacon. I love using ends and pieces, because of the fat content, plus its easier to dice.
1 large onion, medium dice
3 cloves garlic, minced (I’m using roasted garlic left over from a previous dinner this week, so this should be interesting)
1 tablespoon mild New Mexican red chile (you can also use any chili power blend)
Salt to taste
4 cups chicken broth (this adds so much richness—we use Knorr chicken stock concentrate, but today, I’m actually using chicken stock hubs made about 3 months ago from the freezer
12 oz beer (a dark Mexican beer is preferred, couldn’t find any, so I’m going with Dos Equis Ambar Especial
14.5 oz can of fire-roasted diced tomatoes
Minced cilantro for garnish. Didn’t make it to the store, so I'm using freeze-dried.
4 links Opa Hatch Green Chile infused Sausage, or whatever smoked sausage is your jam. I like Opa brand, which we can get at our local grocery store, because the skins really snap when you bite into them. Kind of like Kielbasa, which would also work.
First, and most importantly, rinse and sort your beans. I use a cookie sheet. Everything starts on one side, and I pick out the dirt, pebbles, and broken beans and push the good ones to the other side of the sheet. Then I rinse the good ones thoroughly in a colander. Notice all the little dirt bits here—these things do come out of the ground, after all.
Then, do a quick soak. Put the beans into your instant pot with 8 cups of water and a tablespoon of fine sea salt. If you’re using regular table salt, decrease that amount to 2 teaspoons. Set for high pressure for one minute. Allow a natural release of 30 minutes, then quick release. Drain, discard the water.
Wipe out the instant pot liner. Then, cook your bacon on the saute setting
until crispy on the edges, stirring often.
Add onion and garlic, stir to coat with bacon fat, and sprinkle your red
chile powder over it. Keep on sauteing until
onion just begins to be translucent. Add
beer, scrape the bottom for any bits, and stir in the chicken broth and the can
of tomatoes. Add the beans back to the pot a give a stir.
Saute in a skillet until lightly browned, then drain on paper towels. When the pressure cycle is complete, quick release the instant pot. Stir in the sausage and let rest for 5 minutes. Ladle into bowls, sprinkle with cilantro and serve with flour tortillas (the way we do it New Mexico), rice, or a crusty bread. I also love this with a sprinkling of Mexican-style cheese or a dollop of Mexican crema, or just plain sour cream.
This freezes beautifully, and makes 8 cups of soup.
If you made this, or just drooled at the recipe, please let me know in the comments!