I moved to Arizona in the mid-1980s, and that’s when I first encountered Anasazi beans. Until then, I had only known pintos—but these beans were different. With their mottled red and white color, Anasazis cook faster, stay intact better, and offer a slightly sweeter, nuttier flavor that really holds its own in bold dishes. Over the years, we took that inspiration and slowly adapted our recipe into what it is today—a Borracho-style bean simmered low and slow with Mexican beer, bacon, and layers of chili flavor. We’ve never looked back.

I call these Arizona-style Borracho Beans because they go beyond the traditional recipe. Most Borracho beans don’t include guajillo, ancho, or chipotle, but those are the flavors that define the Arizona pantry. This recipe is a reflection of the years we spent living in the desert Southwest, where smoky, earthy chiles are part of everyday cooking. These beans are hearty enough to serve as a main dish or perfect alongside smoked brisket, grilled carne asada, or even rolled into a burrito.