Borracho Beans
Course: SidesCuisine: MexicanDifficulty: MediumServings
10
servingsPrep time
15
minutesCooking time
2
hours10
minutesIngredients
1 lb dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 bottle dark lager-style beer (12 fluid ounce)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 can diced tomatoes (14.5 ounce)
1 fresh jalapeno pepper, diced
Directions
- Place pinto beans into a large container and cover with several inches of cool water; soak beans 8 hours to overnight
- Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes, then remove bacon to a paper towel lined plate to drain and chop the bacon (save drippings)
- Drain and rinse pinto beans, transfer to a large pot, and add enough water over the beans to cover by several inches
- Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low
- Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the pot and stir
- Reduce to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours