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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Pretty potent version of traditional Mexican Borracho beans. Intense flavor profile, not for folks who like bland food. Ingredients:
2 lbs pinto beans, dry |
1 teaspoon vegetable oil |
1 lb salt pork, shredded into small pieces |
1 tablespoon chicken stock paste |
6 roma tomatoes, blanched, peeled, and diced |
24 ounces beer, like bohemia or negra modelo |
2 medium white onions, chopped |
2 jalapeno chiles, large ones, fresh, seeded and chopped |
2 tablespoons garlic, minced, fresh |
2 tablespoons dry oregano |
4 teaspoons ground cumin |
1 red bell pepper, chopped |
1 bunch cilantro, chopped fresh |
Directions:
1. Sort and wash beans, soak overnight, then drainbeans and set aside.
2. In a stock pot, add oil, saute salt pork until slightly browned.
3. Add beans, beer, and tomatoes to stock pot.
4. Add water to cover beans by 1 inch, bring to boil, then reduce to steady simmer.
5. Cook until nearly done, and hour and a half or so.
6. Keep an eye on the pot. This will scorch easily. Adjust water to desired thickness.
7. When beans are tender and soup juice is just beginning to thicken, add all remaining ingredients.
8. Cook another 30 minutes, or until the onions are glassy and soft.
9. If desired, one can continue to reduce the soup until it is thick and the beans start to break up. Whether you like your beans soft or firm is a personal preference thing.
10. When done cooking, ladle into individual bowl, and top with 1/2 cup cooked rice, or some shredded Mexican white cheese. (Or both).
11. Do not use sissy beer on this - It needs the strength of a good dark beer.
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