Borracho beans (drunken beans) are delicious served with cornbread or as a side dish with any Mexican dish.
1 lb. dried pinto beans
1/2 lb. bacon, chopped
1 medium onion, chopped
3 garlic cloves, minced
1- 14 oz. can petite diced tomatoes
Fresh jalapenos to your taste
2 tsp. Texas Pete
3/4 c. beer
1 Tbsp. ground cumin
3/4 c. cilantro, chopped
- Rinse, sort, and soak beans overnight according to package directions.
- Drain soaked beans and rinse again.
- Cover beans with fresh water by no more than one inch and bring to a simmer over medium heat.
- Lower heat to a simmer and stir mixture every 10 minutes or so making sure to scrape the bottom of the pot. Add more water as necessary and cook until tender. This may make take 1 1/2 hours or longer.
- Meanwhile, saute bacon for five minutes over medium heat.
- Add onion and cook until translucent.
- Add fresh garlic and saute one minute.
- When beans are tender add in the bacon, onion, and garlic mixture, diced tomatoes with its juices, jalapenos, Texas Pete, beer, cumin, and the black pepper.
- Stir mixture and add in 2 tsp. Kosher salt. Taste mixture and add more salt to desired taste.
- Simmer mixture for 15 minutes stirring often. It should have a creamy consistency. If it needs to be thickened, smash some of the beans with a potato masher.
- Stir in chopped cilantro and remove mixture from heat.