Semi-Homemade Borracho Beans

Here's a great bean side dish from Sandra Lee. These are a really nice change from your typical refried beans. Great with any Mexican dish!! Give these a try!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2 (16 ounce) cans pinto beans (undrained)
• 1 (10 ounce) can Ro-Tel tomatoes (undrained)
• 1 (4 ounce) can diced green chilies (undrained)
• 1⁄2 cup  chopped frozen onion (or saute 1/2 cup diced onion in a little oil until soft)
• 1  teaspoon  minced fresh garlic (or use garlic powder to taste)
• 1 (12 ounce) bottle  mexican beer (don't substitute. If you like your beans a little thicker use only half the bottle)
• 1⁄3 cup bacon bits
• 1⁄4 cup fresh cilantro leaves, finely chopped
• 1  fresh lime, sliced into wedges (optional)

Directions

1. In a medium pot, over medium-high heat, combine all of the ingredients except the cilantro leaves and lime wedges.
2. Bring to a boil, reduce heat to medium-low and simmer about 20 minutes.
3. Stir in cilantro and serve with lime wedges.
4. NOTE: I serve mine in individual bowls topped with some shredded Monterey Jack cheese-Yum!).