Recipe by SusieQusie
A traditional Mexican bean soup, kicked up with serrano peppers and beer. This is a very forgiving recipe - add, subtract, substitute to your heart's content.
Top Review by scrumpler
With the beer it is Barracho, without it is ala-charra. Put the beer in when you start the beans and it won't be bitter and the alcohol will be evaporated. Use ancho chili powder or fresh ground.
- 3 cups dried pinto beans
- 3 quarts water
- 12 ounces dark beer
- 3 garlic cloves, minced
- 2 serrano peppers, seeded and minced
- 1 lb bacon, cut in 1-inch pieces
- 1 medium onion, chopped
- 3 roma tomatoes, chopped
- 1 cup cilantro, minced
- Sort through the beans. Look for small rocks and debris.
- Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there may be sand and debris at the bottom of rinse bowl.
- Fill bowl with water and soak beans overnight. Drain off soaking water.
- In a large soup pot, bring 3 quarts of water to a boil and add beans & beer.
- Lower heat to simmer, cover pan and cook about 2 hours.
- When the beans are light brown and soft, add salt, garlic and serrano peppers.
- In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans.
- Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.).
- Serve with flour or corn tortillas. Cornbread is great, too!
- *If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".