Borracho Beans

Name: Borracho Beans
Ingredients: 2 cups dried pinto beans; 4 cups water; 1 can beer; 1 clove garlic, minced; 1/2 onion, finely chopped; 3 sprigs epazote (optional); 1 tablespoon guajillo chile powder (ground chiles); 1/2 teaspoon ground cumin; 1 cup finely chopped fatty pork scraps or bacon; One 15-ounce can of tomatoes, chopped; 1 teaspoon salt, or more to taste

11 ingredients

6 steps

Ingredients

2 cups dried pinto beans
4 cups water
1 can beer
1 clove garlic, minced
1/2 onion, finely chopped
3 sprigs epazote (optional)
1 tablespoon guajillo chile powder (ground chiles)
1/2 teaspoon ground cumin
1 cup finely chopped fatty pork scraps or bacon
One 15-ounce can of tomatoes, chopped
1 teaspoon salt, or more to taste

Directions

1

Sort the beans to remove any stones or grit.
2

Rinse the beans in a colander and place in a large pan with the water and beer.
3

Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
4

Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best).
5

Keep the level of the broth a good inch or so above the beans, and add more water as needed.
6

Serve with broth in a bowl as a side dish.