A flavorful and hearty bean dish from South Texas, perfect as a side or main dish. These beans are cooked with beer, bacon, and spices to create a rich and savory flavor.
Preparation time
20min
Cooking time
3h
Ingredients
8 Servings
- 6 slices bacon
- 360 ml beer
- 1 tsp black pepper
- 30 g cilantro
- 1 tsp cumin
- 3 cloves garlic
- 2 jalapeno peppers
- 1 onion
- 450 g pinto beans
- 2 tsp salt
- 400 g tomatoes
- 720 ml water
Directions
Step 1
Rinse and sort the pinto beans, then place them in a large pot. Cover with water and let soak overnight.
Step 2
Drain and rinse the beans again. Set aside.
Step 3
In the same pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
Step 4
Add the diced onion, garlic, and jalapeno peppers to the pot and cook until the onion is translucent.
Step 5
Add the soaked beans, diced tomatoes, beer, and water to the pot. Bring to a boil.
Step 6
Reduce heat to low and simmer for 2-3 hours, or until the beans are tender.
Step 7
Stir in the chopped cilantro, salt, black pepper, and ground cumin. Adjust seasoning to taste.
Step 8
Crumble the cooked bacon and add it back to the pot. Stir well to combine.
Step 9
Serve the borracho beans hot, garnished with additional cilantro if desired.