Borracho Beans

Directions

1. 1
   Place the beans in a strainer.
2. 2
   Pick through and discard any pebbles, debris, or shriveled beans.
3. 3
   Rinse the beans well and drain.
4. 4
   To soak the beans overnight, transfer them to a large mixing bowl.
5. 5
   Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
6. 6
   Alternatively, to soak the beans more quickly, transfer them to a large saucepan.
7. 7
   Add cold water to cover by 2 inches.
8. 8
   Bring to a rapid boil over high heat and boil for 2 minutes.
9. 9
   Remove the pan from the heat, cover, and let stand 1 hour.
10. 10
    Meanwhile, in a small skillet over medium heat, fry the bacon until its cooked but not crispy.
11. 11
    Transfer to a paper towellined plate and set aside.
12. 12
    If desired, pour off the bacon grease into a small container and reserve for making Refried Beans (page 130).
13. 13
    Drain and rinse the soaked beans and place in a Crock-Pot.
14. 14
    Add boiling water to cover by 1 inch.
15. 15
    Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
16. 16
    About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired.
17. 17
    About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
18. 18
    When the beans are fully cooked, taste and season as necessary with salt and pepper.
19. 19
    Ladle the beans into shallow soup bowls, top with cilantro, and serve.