Borracho Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

The day before making the burrito, cover beans with water by 1-inch, cover with plastic wrap and soak overnight or for 12 hours.

Step 2

The day of making the burrito, strain the beans from the water. Transfer the beans to a large Dutch oven and add 2 1/2 quarts (2.5 L) of water. Bring to a boil over medium high heat and reduce heat to low to simmer. Cook for 2 hours, adding water as needed to keep the beans covered, or until the beans are soft but not falling apart. Drain beans and set aside.

Step 3

To that same pot over medium heat add bacon and cook, stirring often, for 4-5 minutes or until the bacon is crispy and golden brown. Add the jalapeño, onions and garlic and cook for about 2 minutes, or until fragrant and the onions become translucent. Add the cumin, paprika, sugar, chilies and stir to combine and cook for 20 seconds. Season with salt and pepper to taste.

Step 4

Stir in the pinto beans, tomatoes, beer, oregano and a generous splash of water. Bring to a boil over medium high and then reduce the heat to low. Simmer for 15 minutes or until the flavors combine and the liquid reduces slightly. Remove from the heat. Stir in cilantro and season with salt and pepper to taste. Cover to keep warm until ready to serve.

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