Texas Hill Country Borracho Beans

Texas Hill Country Borracho Beans
Serves 10
“Borracho” means drunken in Spanish. These beans will be fabulous with barbequed or smoked meats at your next cook out.
  1. 2 pounds dry pinto beans
  2. 10 slices thick cut bacon
  3. 2 small white onions, diced
  4. 8 cloves garlic, minced
  5. 1 T. chile powder
  6. 2 t. paprika
  7. 1 t. ground cumin
  8. 4 roma tomatoes, diced
  9. Big handful of chopped fresh cilantro, plus more for garnish
  10. 2 jalapenos, kept whole and pierced with a knife
  11. 12 oz. dark Mexican beer (such as Negro Modelo or XX)
  12. 1 ½ cups chicken broth
  1. Place the pinto beans in a large bowl and cover with water by at least 2”. Let soak overnight. Drain the beans and set aside.
  2. Cook half the bacon in a large stock pot. Remove when crisp, reserve the drippings. Add the onion to the drippings and sauté briefly. Add the garlic and spices and cook 30 seconds. Add the tomatoes, cilantro, and pierced jalapenos and stir to coat. Return the beans to the pot with the beer and the broth. The beans should be covered by the liquid at least 3” (add water if needed.) Chop the remaining bacon into ½” pieces and add it to the pot. Season to taste with salt and pepper. Bring to a boil, then cover the pot, reduce the heat to a simmer, and cook over moderate heat until the beans are tender, about 2 hours.
  3. Ladle into bowls and garnish with additional chopped fresh cilantro and the crumbled cooked bacon.
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