Borracho Beans
Borracho Beans
Ingredients
- 4 15oz canned pinto beans, drained and rinsed
- ½ lb bacon, uncooked
- 1 onion, diced
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon oregano
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- 14 oz can diced tomatoes in juice
- 12 oz dark beer
- 1 tablespoon brown sugar
- 1 bunch cilantro, chopped
Preparation
- In a dutch oven over medium heat, cook the bacon until crispy. Leaving as much bacon grease as possible, remove the bacon from the pot and set aside to crumble once cooled.
- Add the onions and jalapeño to the pot and cook for 4-5 minutes or until onions are translucent. Add the garlic and spices. Cook for an additional minute, stirring constantly.
- Add the drained beans, tomatoes with juices, and beer. Reduce heat to low and simmer for 18-20 minutes.
- Stir in brown sugar and remove from heat.
- Top with cilantro and crumbled bacon. Serve hot.