Borracho Beans Recipe
- 2 cups dried pinto beans
- 4 cups water
- 1 can beer
- 1 clove garlic, minced
- 1/2 onion, finely chopped
- 3 sprigs epazote (optional)
- 1 tablespoon guajillo chile powder (ground chiles)
- 1/2 teaspoon ground cumin
- 1 cup finely chopped fatty pork scraps or bacon
- One 15-ounce can of tomatoes, chopped
- 1 teaspoon salt, or more to taste
- Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
- Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.
