More Great Recipes: Beans | Mexican

Borracho Beans


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Pound dried pinto beans- washed
2 Quarts chicken stock
1 Tablespoon salt
1/2 Teaspoon ground black pepper
1 Can of dark beer
2 Cans (14.5 ounce) chopped stewed tomatoes
1 white onion
1/4 Cup pickled jalapeno peppers
6 cloves garlic, chopped
3 Bay leaves
1 1/2 Tablespoons dried oregano
1 1/2 Cups chooped fresh cilantro


Soak beans in a large pot of water overnight. Drain beans and refill pot with chicken stock and enough water to cover


the beans with 2 inches of liquid.


Season with salt & pepper.


Cover and bring to a boil.


Reduce heat to medium-low, cover and cook for 1 1/2 hours.


Stir the beans occasionally through out the entire cooking process to make sure they


do not burn or stick to the bottom of the pot. Stir in beer, tomatoes, onion, peppers, garlic, bay leaves, oregano and


cilantro into the beans.


Continue to cook uncovered for 1 hour or until beans are tender.


May use a potato masher and crush beans slightly to thicken the bean liquid.


Pairs Well With


Notes

From my friend Madi, I do not know where she got it from.

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