Prep 5 mins
Cook 45 mins
This is a great, easy bean recipe. We love these as a side dish with just about any meal.
- 1 can pinto beans, undrained
- 1 clove garlic, minced
- 1⁄2 large onion, finely chopped
- 1 large tomatoes, finely chopped
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon oregano
- 1 teaspoon chili powder
- salt and black pepper
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Simmer for 30-45 minutes, adding water if mixture gets too thick.
Living in Belgium I can't easily buy a can of pintos, so had to make do with kidney beans, which really are too sweet. Even so, they were delicious with this recipe.
Beer is a VERY important ingredient in Borracho Beans, try mine and let me know....#12169. I'm sure these are good if you can only get canned beans.....but fresh are always better!!
These beans were fabulous! I added an extra can of pinto beans, 4 slices of bacon, cooked and crumbled, and about 8 oz. of beer. Put all in crockpot the night before and the next morning cooked on high for 4 hours while at church. The house smelled great. We served these with chicken enchiladas. Thanks for the recipe.