Borracho Beans
Yield
1 batchPrep
30 minCook
2 hrsReady
11 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pinto beans, dried
|
|
| 1 | each |
garlic
crushed |
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
bacon drippings
|
*
|
| 2 | each |
tomatoes
or 16 oz can drained |
|
| 2 | each |
jalapeño pepper
|
*
|
| 1 | each |
beer
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pinto beans, dried
|
|
| 1 | each |
garlic
crushed |
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
bacon drippings
|
*
|
| 2 | each |
tomatoes
or 16 oz can drained |
|
| 2 | each |
jalapeño pepper
|
*
|
| 1 | each |
beer
|
*
|
Directions
Soak beans in water overnight.
Drain and cover with fresh water.
Add 2 teaspoon salt, garlic and pork.
Simmer 2½ hours or until beans are soft.
Drain beans and reserve liquid. Heat bacon drippings and sauté the onions, peppers and tomatoes until soft.
Stir the mixture into beans and simmer 5 minutes.
Just before serving, pour beer and as much reserved liquid as desired into beans.
Serve hot. Beans can be mashed or processed or refrieds.
