Borracho ("drunken") Beans

"When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 15mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

  • 2 lbs pinto beans (or rosado, flor de Mayo, pinquito, etc., if you can find them)
  • 3 pieces bacon, diced (use smoky variety)
  • 1 onion, chopped
  • 2 large garlic cloves, minced
  • 1 bunch cilantro
  • 2 teaspoons cumin seeds (or to taste)
  • 1 (15 ounce) can plum tomatoes, diced
  • 1 (12 ounce) bottle beer (Victoria, Tecate, Dos Equis, avoid dark beer or ales as they add too much flavor)
  • 1 morita chili (optional, substitute dried chipotle)
Advertisement

directions

  • Soak pinto beans overnight.
  • In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.
  • When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.
  • Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.
  • In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.
  • Like all beans, they taste even better after a day or two & the leftovers freeze well.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes