Creamy Borracho Beans

Steps to make

1. 1

   Soak beans

   8h
   

   Place 1 pound of pinto beans into a large bowl. Remove and discard any beans that are shriveled or split. There may be some small stones that may have made their way into the bag too. Cover the beans fully with water (at least 3 inches over the top of the beans) and place on the counter to soak for 8 hours or overnight. Once the beans have doubled in size, drain and rinse under cool water.

2. 2

   Place beans in pot

   2 min
   

   Transfer the soaked beans to a large pot or Dutch oven and add 10 cups of water.

4. 3

   Simmer beans

   2h
   

   Bring the beans to a boil and reduce the heat to a low simmer. Cover the pot and cook for 2 - 2 ½ hours.

5. 4

   Drain beans

   3 min
   

   Drain the cooked beans and transfer them to a large bowl, and set aside. Rinse and dry the pot. Return pot to the stove and heat over medium-high heat.

6. 5

   Cook bacon

   5 min
   

   Add ½ a pound of chopped bacon and cook, stirring occasionally, until browned and crispy. Remove the cooked bacon and transfer to a plate lined with paper towels. Set to one side.

7. 6

   Saute onion and jalapeno

   5 min
   

   Add the diced onion and jalapeno and saute for 5 minutes, scraping up any browned bits stuck to the bottom of the pot.

8. 7

   Add garlic and spices

   1 min
   

   Add 4 minced cloves of garlic, ½ a teaspoon of ground cumin, 2 teaspoons of chili powder, 1 teaspoon each of ancho chili powder, dried oregano and coarse kosher salt. Cook while stirring for 30 seconds.

9. 8

   Mix in beans, tomatoes, beer, and sugar

   3 min
   

   Mix the cooked pinto beans, can of diced tomatoes, bottle of beer, and 1 tablespoon of brown sugar into the mixture in the pot. Stir to combine and bring to a low simmer.

10. 9

    Simmer

    15 min
    

    Simmer for 15 minutes.

11. 10

    Serve

    

    Stir in chopped cilantro and crispy bacon and serve immediately.