INGREDIENTS
- pound dried pinto beans, washed
- 2 quarts chicken stock
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 (12 fluid ounce) can or bottle dark beer
- 2 (14.5 ounce) cans chopped stewed tomatoes
- 1 white onion, diced
- ¼ cup pickled jalapeno peppers
- 6 cloves garlic, chopped
- 3 bay leaves
- 1 ½ tablespoons dried oregano
- 1 ½ cups chopped fresh cilantro
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Borracho Beans
DIRECTIONS
- Soak beans in a large pot of water overnight.
- Drain beans and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
- With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Total Preparation Time: 3 hours 30 minutes