Borracho ("drunken") Beans
- Ready In:
- 3hrs 15mins
- 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)
- 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.
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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.