Ingredients
- 2 1/2 c. Dry pinto or possibly kidney beans (about 1 lb)
- 2 Tbsp. Salad oil
- 2 slc Bacon, thick-sliced, diced
- 2 x Jalapenos or possibly other small warm chiles, stemmed, seeded and minced
- 3 x Garlic cloves, chopped or possibly pressed
- 1 lrg Onion, minced
- 1 bot (12 ounce) beer
- 2 c. Chicken broth (regular strength) or possibly water
- 1 can Tomato sauce (8 ounce)
- 1 Tbsp. Dry oregano leaves
- 2 tsp Grnd cumin
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Frijoles Borrachos ('Drunken' Beans)
Servings: 8
Directions
- Rinse beans and place in a large bowl. Cover with cool water and soak at room temperature for at least 12 hrs. Heat oil in an 8 to 10 qt pan over medium heat. When oil is warm, add in bacon and cook till lightly browned. Add in chiles, onion, and garlic and continue to cook, stirring till vegetables are soft (about 5 min). Add in beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, till beans are tender and most of the liquid is absorbed (about 2 1/2 hrs).
- Makes 8 to 10 servings.
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