Description
These are my favorite Borracho-style beans. I’ve made them for tailgating and as part of a BBQ menu.
Ingredients
- 1 pound dried pinto beans
- ½ pound bacon
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 fresh jalapeno pepper
Instructions
- Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
- Cook bacon in a large skillet over medium-high heat until crispy
- about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain
- reserving the bacon drippings. Chop the bacon.
- Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon
- reserved bacon drippings
- beer
- cilantro
- green onions
- diced tomatoes
- and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender
- 90 minutes to 2 hours.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 10 hrs
Servings: 6