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Borracho Beans Recipe

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This recipe for Borracho Beans is from The Bougie Foodie's Guide to eating at home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried pinto beans washed
2 qt. chicken stock
1 T salt
½ T black pepper
1 (12 oz.) dark Mexican beer
1 can Rotel tomatoes
1 (14.5 oz) can chopped stewed tomatoes
1 onion diced
2 tsp garlic powder
3 bay leaves
1 ½ T. dried oregano
1½ c. chopped fresh cilantro
Directions:
Directions:
Soak beans in a large pot of water overnight. Drain beans and refill pot with chicken broth and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover and bring to a boil. Reduce heat to medium-low, cover and cook for 1 ½ hours. Stir the beans occasionally to make sure they don't burn or stick to the bottom of the pot. Stir beer, tomatoes, onions, bay leaves, oregano and cilantro into the beans. Continue to cook for 1 hour or until beans are tender.

 

 

 

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