South Texas Borracho Beans recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 1 pound dried pinto beans ½ pound bacon ½ teaspoon salt ½ teaspoon garlic powder 1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®) 1 bunch cilantro, chopped 1 bunch green onions, chopped 1 (14.5 ounce) can diced tomatoes 1 fresh jalapeno pepper
Nutrition Info
- 363 caloriescarbohydrate: 52.4 gcholesterol: 13.6 mgfat: 6.4 gfiber: 17.7 gprotein: 21.9 gsaturatedFat: 1.9 gservingSize: -sodium: 1011.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions South Texas Borracho Beans
Directions
-
Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
Drain and rinse pinto beans, transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water, bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water, bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.