It has been fairly chilly here lately. This past weekend yielded some drab, cold, wet, and windy happenings in our town. In addition, the hubby was considerably under the weather for most of the weekend. A good hot meal of slow cooked beans was certainly welcomed by our taste buds. 🙂
I love beans. I must confess I am new to beans though. This new found love of beans is only about 10 months old. I often eat them for lunch each week because they are so easy to whip up and very filling! Black beans are definitely my go too, but I really enjoyed these Borracho Beans! I recently purchased a new enamel dutch oven that included this very simple Borracho Bean recipe that I will now cherish forever! It’s a great one to whip up at the deer camp to feed hungry hunters! If you’ve read my earlier posts, then you know my husband and I love to hunt. Beans make a great dish when you have a lot of hungry mouths to feed all at once! I will definitely be keeping this recipe handy for next hunting season!
Try them out!
“Tia Lety’s- Borracho Beans”
Cook time: 2-2 1/2 hours
Makes: 12 servings
-2 cups of Pinto Beans, dry
-6 strips of Bacon, cooked and chopped
-1 1/2 cups Onion, diced
-1/2 cup chopped Cilantro
-1 Jalapeno, seeded and finely diced
-1 can of diced Tomatoes (14.5oz)
-1 can of Beer, 12oz
Rinse and sorts beans in the dutch oven. Add 6-8 cups hot water to beans and bring to rapid boil. Boil for 2 minutes then remove from the heat. Cover and let stand for 1 hour. Drain and rinse beans.
Cook the bacon, chop and set aside.
Place rinsed beans back in the dutch oven and add 5 cups of hot water plus 1 tablespoon of salt. Cook beans over medium-low heat with lid for 1 1/2 hours. Stirring occasionally.
Add the bacon, onion, cilantro, jalapeno, diced tomatoes, and beer to the beans. Cover and cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate until ready to serve.