**Prepare the Beans**: If using dried beans, rinse them thoroughly and place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours until the beans are tender. Drain and set aside. (Skip this step if using canned beans.)

**Sauté the Vegetables**: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and jalapeño (if using) and sauté for another 1-2 minutes until fragrant.

**Add the Beer and Tomatoes**: Pour in the beer (or broth) and bring to a simmer. Then, add the diced tomatoes with green chilies, cumin, chili powder, oregano, and a pinch of salt and pepper. Stir everything together.

**Combine the Beans**: Add the cooked (or canned) pinto beans to the pot and stir to combine. Simmer the mixture on low heat for about 20-30 minutes, allowing the flavors to meld together and the liquid to reduce slightly.

**Finish the Dish**: Stir in the fresh cilantro and lime juice right before serving. Taste and adjust seasoning with salt and pepper if needed.

**Serve**: Serve the Borracho Beans hot, garnished with additional cilantro, lime wedges, and sliced avocado if desired. These beans are delicious alongside rice, tacos, or grilled meats.

### Prep Time:

- 15 minutes (additional time if soaking dried beans)

### Cook Time:

- 1 hour (if using dried beans)

- 30 minutes (if using canned beans)

### Total Time:

- 1 hour 30 minutes (with dried beans)

- 45 minutes (with canned beans)

### Nutrition (per serving, based on 6 servings):

- Calories: ~200

- Protein: 10g

- Carbohydrates: 30g

- Fat: 5g

- Fiber: 8g

- Sugar: 4g

- Sodium: ~300mg

Borracho Beans are a versatile dish that brings a bold and smoky flavor to your table. Whether you make them with beer for an authentic "drunken" twist or with broth for a lighter version, they’re packed with flavor and sure to become a new favorite!