South Texas Borracho Beans
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Recipe Summary South Texas Borracho Beans
These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.Ingredients | Dishdash Sunnyvale Menu1 pound dried pinto beans½ pound bacon½ teaspoon salt½ teaspoon garlic powder1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)1 bunch cilantro, chopped1 bunch green onions, chopped1 (14.5 ounce) can diced tomatoes1 fresh jalapeno pepperDirectionsPlace pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.The jalapeno is for flavor only. I don't recommend eating it as part of this dish.Info | Dishdash Sunnyvale Menuprep:
15 mins
cook:
1 hr 45 mins
additional:
8 hrs
total:
10 hrs
Servings:
6
Yield:
6 servings
TAG : South Texas Borracho BeansSide Dish, Beans and Peas,
