Ingredients
- 2 (16-ounce) cans pinto beans (recommended: Bush's)
- 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
- 1 (4-ounce) can diced green chilies (recommended: La Victoria)
- 1/2 cup frozen diced onions (recommended: C&W)
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 1 bottle (12 ounces) Mexican beer (recommended: Negro Modelo)
- 1/3 cup real bacon pieces (recommended: Hormel)
- 1/4 cup fresh cilantro leaves, finely chopped
- 1 lime, sliced into wedges
Directions
In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.
Photo: Borracho Beans Recipe
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By ABQJan
Albuquerque, NM
on December 29, 2010
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Great Recipe - drained the beans, used tomato's with jalapenos for a little warmer taste and also added about a tablespoon of cumin. Cooked in the crock pot on high for about 3 hours - absolutely the best!
By purplepentacle
Bangor, ME
on August 27, 2010
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I usually make a recipe exactly as written first but on this one, i chopped fresh onions and garlic. I had plenty of time. I also added a special ingredient that I have seen a mexican girlfriend of mine use when making these.
I did taste this before I added my ingredient and it was delicious and honestly didn't really need any change. But I do love the smokey pork taste, so I added.... chichirrones (pork rinds. They get really soft obviously and have a texture that may not be for everyone, but I love them, they add alot to the beans. But like I said, even without them, these were delicious and tasted authentic.
By wakely11_12625655
on July 19, 2010
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Drain, drain, drain! Never use canned beans without draining and rinsing. Used a little more bacon and then just let the whole thing simmer for an hour. I'm from Oklahoma and we are big into beans here. Really good reheated the next day.
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