Borracho Beans

Borracho Beans

SIDES

Cozy up to a bowl of these yummy “drunk” pinto beans. The beer and chicken stock makes them extra flavorful. Serve as a soup with some cornbread slathered with butter. It’s also a great side for smoked meats and chicken & Mexican food dishes. 

Borracho Beans

Borracho Beans

Ingredients

  • 16 ounce package @heb pinto beans, rinsed
  • 32 ounce carton of @centralmarket organic free range chicken broth, or your favorite broth
  • 2 cans or bottles of your favorite beer
  • 2 cloves of garlic, chopped
  • 1 jalapeño, cut in half with seeds removed
  • 1 medium onion, 2 Roma tomatoes, 1 green bell pepper, 1 or 2 carrots
  • 1 tsp comino
  • Salt and pepper to taste

Instructions

  1. In a large stock add the rinsed beans, carton of chicken stock, garlic, jalapeño and the beer
  2. Cut the the onion, tomatoes, bell pepper and carrots into large chunks and add to pot. Season with comino & salt and pepper.
  3. Simmer for 2 hours on low heat. Check on the beans periodically. If the liquid has been absorbed by the beans, you can add 1 tablespoon of Better than Bouillon Roasted Chicken Base & 1 1/2 cups of water.
  4. Note: You want to have some of the delicious broth, especially if you plan on eating this like a soup the way I do!
http://michellesipsandsavors.com/borracho-beans/

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