Arizona Borracho Beans Done Right with Heirloom Anasazi Beans
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.
Arizona-Style Anasazi Borracho Beans
8
15 minutes
6 hours
278
American
Main Dish
These Arizona-style Anasazi Borracho Beans are a flavor-packed upgrade from traditional pintos. After moving to Arizona in the '80s, we were introduced to the unique texture and sweetness of Anasazi beans—and over the years, we developed this Borracho-style version with beer, bacon, and three iconic Arizona chiles: guajillo, ancho, and chipotle. It's a slow-cooked dish that’s smoky, earthy, and bold—just like the desert it came from.
Ingredients
- 1 pound Anasazi beans
- 1 tablespoon Knorr chicken bouillon (caldo de pollo) or 1 chicken bouillon cube
- 8 cups water
- 6 slices thick-cut bacon, diced
- 1/2 white onion, diced
- 1 jalapeño, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons guajillo chile powder
- 1 teaspoon ancho chile powder
- 1 teaspoon chipotle morita powder or 1 tablespoon chipotle in adobo, finely chopped
- 1 (12-ounce) bottle Mexican beer
- 3 avocado leaves or bay leaves
- 3 cups chicken stock
Directions
- Soak the beans: Place the Anasazi beans in a large stock pot. Add the bouillon and 8 cups of water, making sure the beans are covered by at least 2 inches. Soak overnight, then drain and rinse the beans well.
Sauté aromatics: In a crockpot or Instant Pot using sauté mode, cook the diced bacon, onion, and jalapeño for about 5 minutes until the onions are soft and translucent.
- Add garlic and spices: Stir in the garlic and cook for 30 seconds. Add cumin, guajillo, ancho, and chipotle. Sauté for another minute until the spices are fragrant.
- Deglaze with beer: Pour in the Mexican beer, scraping the bottom of the pot to release any browned bits and spices.
- Combine and cook: Add the rinsed beans, chicken stock, and avocado leaves. Stir until everything is fully combined. Cover and cook on the slow cook setting (low) for 6 to 8 hours, or until the beans are tender and creamy.
