Gahboo's Borracho Beans
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 lbs pinto beans, dry
- 1 teaspoon vegetable oil
- 1 lb salt pork, shredded into small pieces
- 1 tablespoon chicken stock paste
- 6 roma tomatoes, blanched, peeled, and diced
- 24 ounces beer, like Bohemia or Negra Modelo
- 2 medium white onions, chopped
- 2 jalapeno chiles, large ones, fresh, seeded and chopped
- 2 tablespoons garlic, minced, fresh
- 2 tablespoons dry oregano
- 4 teaspoons ground cumin
- 1 red bell pepper, chopped
- 1 bunch cilantro, chopped fresh
directions
- Sort and wash beans, soak overnight, then drainbeans and set aside.
- In a stock pot, add oil, saute salt pork until slightly browned.
- Add beans, beer, and tomatoes to stock pot.
- Add water to cover beans by 1 inch, bring to boil, then reduce to steady simmer.
- Cook until nearly done, and hour and a half or so.
- Keep an eye on the pot. This will scorch easily. Adjust water to desired thickness.
- When beans are tender and soup juice is just beginning to thicken, add all remaining ingredients.
- Cook another 30 minutes, or until the onions are glassy and soft.
- If desired, one can continue to reduce the soup until it is thick and the beans start to break up. Whether you like your beans soft or firm is a personal preference thing.
- When done cooking, ladle into individual bowl, and top with 1/2 cup cooked rice, or some shredded Mexican white cheese. (Or both).
- Do not use sissy beer on this - It needs the strength of a good dark beer.
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RECIPE SUBMITTED BY
I cook, I eat, I ride motorcycles.