BORRACHO BEANS (FRIJOLES BORRACHOS) 

Tender and creamy Borracho Beans are an easy Mexican dish made from pinto beans simmered in a beer broth with bacon, onions, tomatoes and spices.

Artichoke
Radish
Persimmon
Carrot

Serve with a side of cornbread or flour tortillas for the perfect Tex-Mex dinner!

Tomatoes
Chili
Onion
Veggies

Ingredients

– dried pinto beans – water – uncooked bacon – onion, diced – jalapeno, diced  – garlic, minced – chili powder – ancho chili powder – dried oregano  – coarse kosher salt – ground cumin – diced tomatoes – dark lager beer – dark brown sugar – chopped cilantro

Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split

Fully cover the beans with water and set on the counter to soak for 8 hours or overnight.

INSTRUCTIONS

- Drain and rinse the beans under cool water. - Transfer the beans to a large pot or Dutch oven. Add 10 cups of water

Artichoke
Radish
Persimmon
Carrot

Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours.

Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.

- Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy.

Artichoke
Radish