"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pound pinto beans, picked over and rinsed 6 cups water 2 teaspoons salt 1 teaspoon pepper 3 cloves garlic ½ onion 6 slices of cooked bacon (chopped small and fried crisp) w/drippings
Place the beans and water in a large pot or Dutch oven. Add salt and pepper. Add the garlic and onion (whole). Bring to a boil. After the water has come to a full boil, turn the stove to simmer or low, cover and cook for three to four hours or until the beans are tender. Before serving remove the onion and garlic.
For Borracho Beans substitute 12oz beer for water but don't add beer until the last hour of cooking.
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