Thursday, March 22, 2007

Borracho Beans, from Carrie

Borracho Beans
  • 1 pound dried pinto beans, washed
  • 2 quarts chicken stock
  • 1 tablespoon salt
  • 1/2 tablespoon ground black pepper
  • 1 (12 fluid ounce) can or bottle beer ( I prefer light beer, some prefer dark)
  • 2 (14.5 ounce) cans chopped stewed tomatoes
  • 1 white onion, diced
  • 1/4 cup pickled jalapeno peppers (I prefer 1 fresh chopped pepper)
  • 6 cloves garlic, chopped (I just used the pre-chopped jarred stuff)
  • 3 bay leaves
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 cups chopped fresh cilantro (sometimes I skip this)
  1. Soak beans in water overnight.
  2. When ready to cook, drain beans, and refill the pot with the chicken stock and enough water to cover the beans with 2 inches of liquid. Add salt and pepper. Bring to a boil, cover. Reduce heat to medium-low and cook for 1 1/2 hours. Stir the beans once in a while to make sure they don't stick to the bottom of the pot.
  3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
  4. With a potato masher, crush the beans slightly ( I always take some out, crush them and then add them back in) to thicken the liquid. Adjust the seasonings with salt and pepper to taste.
  5. Serve with sour cream and cheese

It makes a lot and is always great as a side dish, but it can also serve as the main dish as a Mexican-type chili.

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