Borracho Beans Recipe

Borracho Beans Directions

1. 1

   Prepare the Beans

   Rinse the dried pinto beans under cold water to remove any debris or dust. Place them in a large pot and cover with 6 cups of water. Soak the beans overnight, or for at least 6 hours.

2. 2

   Cook the Bacon

   In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Remove from the skillet and let cool, then chop into small pieces, reserving the bacon grease in the skillet.

3. 3

   Sauté the Vegetables

   In the same skillet with the reserved bacon grease, add diced onion and cook until translucent, about 5 minutes. Add minced garlic and diced jalapeño, and sauté for another 2-3 minutes until fragrant.

4. 4

   Combine Ingredients

   In the pot with the soaked beans, drain and rinse them. Add the sautéed vegetables, chopped bacon, beer, chicken broth, cumin, smoked paprika, salt, and black pepper.

5. 5

   Cook the Beans

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.

6. 6

   Finish and Serve

   Once the beans are tender, stir in the chopped cilantro and adjust seasoning with additional salt and pepper if desired. Serve warm as a side dish or main course.