jimicowan

Borracho Beans Recipe

As noted before, I’d be throwing down some borracho beans. First, I must note a few things: One, I’ve never made them before so they were either going to be borracho beans or pendejo beans. Two, I bought the wrong damned beans; realized this late last night; too late to soak them; had to buy canned this morning. Three, I mistakenly pulled out an Abita from the fridge instead of the Bohemia I bought specifically for this meal! Both from a ‘pick your own’ six pack. I’ve a few afterthoughts as well. 

Ingredients:
Pinto beans
Onion
Tomato
Salt
Pepper
Ground Cumin
Jalapeño 
Beer
Cilantro
Chicken broth
5 slices, thick-cut bacon
 
If I had done this properly, I would’ve washed and soaked the beans overnight. Let’s pretend that happened. Dump everything into a crock pot. Cook on high for a couple hours, then low for 3-4 hours.

I was hesitant past the 6-hour mark as the bacon still looked shady. Here’s the final product, however.

You know I don’t use hard measurements. I use general volumes then go by taste. My final thoughts for next time: One, use the damned beer that I got for this recipe. Not that I think it will be that much different, perhaps only in my head. Two, the beans were actually fine. I thought they’d be mushy being already cooked; not the case, however, I will use dry beans next go-around. Three, I will sauté the onion and bacon before hand. I like sautéed onions, and crispy bacon would be silly. Four, use Serrano peppers in lieu of jalapeño; more kick! Otherwise, legit!