Instant Pot Vegan Borracho Beans Recipe

Instant Pot Vegan Borracho Beans in a clay bowl (close up).

Instant Pot Vegan Borracho Beans Recipe

Tamara Andersen

Borracho beans (drunken beans) without pork fat but with all the flavor of the traditional!

4.63 from 16 votes

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Prep Time 10

Cook Time 40

Additional Time 10

Total Time 1

Course Side Dishes

Cuisine Mexican

Servings servings

Calories 224 kcal

Equipment

Instant Pot

Ingredients

1 tablespoon coconut or vegetable oil
1 medium onion - chopped
1 teaspoon garlic - minced
2 teaspoons ground cumin
2 jalapeños - or more to taste
1 pound dried pinto beans - see notes
4 cups vegetable broth - see notes and post
1 12 ounce bottle of Mexican beer - see notes
2 tablespoons miso paste - I use either shiro or shinshu miso
1 can diced tomatoes or 2 cups fresh tomatoes
2 teaspoons Mexican oregano
salt and ground pepper to taste
avocado - for garnish
jalapeño - for garnish
lime wedges - for garnish
cilantro - for garnish

Instructions

To the pot on saute mode, add the oil, onion, garlic, and cumin. Saute until fragrant and onions start to show some color. Add the jalapeños, and cook an additional minute.
Add the pinto beans and vegetable broth. Whisk the beer and the miso paste together, then add to the pot.
Add the tomatoes and Mexican oregano. Stir to combine. (Season at the end.)
Lock the lid, and set to 40 minutes high pressure (I use "beans" setting and adjust the time).
When the cycle is complete, wait 10 minutes before releasing pressure.
Add sea salt (I start with 1/2 teaspoon), but you may want to taste first. Miso is salty. Add fresh ground pepper as desired.
Ladle into bowls, and garnish with avocado, jalapeños, cilantro, lime wedges as desired. Enjoy!

Notes

I don't pre-soak my dried beans if I'm using a pressure cooker. If you prefer to pre-soak, you will want to reduce the time to 20-25 minutes.

As I mention in the post, the quality of the vegetable broth is very important in this dish. Use a quality store bought one like Kitchen Basics Vegetable Stock, or homemade.

We don't drink Mexican lagers, but they work well in this recipe. I use Corona. Avoid strong flavored (whether hoppy or malty) beers as they will add flavors that may not work well with the other ingredients.

I use either shiro (white) or shinshu (yello) miso paste. I have not used aka miso (red) as I feel it would be too pungent. For more on miso paste see A Guide to the Different Kinds of Miso Paste.

If serving as a main dish, serve with rice for a complete protein. The recipe serves 8 as a side dish.

Nutrition

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com