Borracho ("drunken") Beans

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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.
Advertisement