Borracho Beans
Excellent soupy beans.
Ingredients
- 3 cups dried pinto beans rinsed
- 7 cups water
- 3 cups beef broth
- 12 ounces beer
- 1 pound bacon chopped
- 1 small onion chopped
- 3 large garlic cloves minced
- 1 tsp salt more to taste
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp black pepper
- 2 Serrano pepper seeded, de-veined, and chopped
- 1 jalapeno pepper seeded, deveined, and chopped
- 2 Roma tomatoes chopped
- 1 cup cilantro chopped
- Cotija cheese crumbled for topping (optional)
Instructions
- In a large 5-quart stock pot over medium-high heat, combine beans, water, beef broth, and beer. Bring to a boil. Reduce heat to low (slow boil) and cook for 1½ hours.
- In a non-stick frying pan, cook chopped bacon. About 10 minutes into cooking the bacon, add onion. Cook until bacon is brown and crispy. Drain the grease.
- Stir in garlic, salt, cumin, garlic powder, chili powder, black pepper, Serrano pepper, jalapeno pepper, tomatoes, cilantro, fried bacon and onions to the beans. Cover and cook for 3 more hours.
- Remove from heat.
- Serve in a bowl or with small corn or flour tortillas (street taco size), and sprinkle a small amount of Cotija cheese over the top (optional).
Nutrition
Calories: 353kcalCarbohydrates: 34gProtein: 16gFat: 16gSaturated Fat: 5gCholesterol: 25mgSodium: 688mgPotassium: 854mgFiber: 8gSugar: 2gVitamin A: 285IUVitamin C: 8mgCalcium: 76mgIron: 3mg
