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Borracho Beans

April 25, 2016 Layce Smith

Ingredients:

  • 1/2 cup dried pinto beans
  • 7 cups water
  • 1 medium tomato
  • 1/2 large onion or 1 small-medium onion
  • 1/4-1/2 cup fresh cilantro
  • 1 clove garlic or 2 tsp garlic powder
  • 1 jalepeno (optional)
  • juice of 1/2 a lime (optional)
  • 1 tbs chili powder
  • 1/2 tbs paprika
  • 1/2 tbs cumin
  • 1/4 tbs black pepper
  • salt to taste

To begin, pour your beans and 4 cups of water into a large pot. Bring the water to a boil, then take the pot off the burner, cover it with a lid, and let the beans soak for an hour. 

Chop your tomato, onion, cilantro, and jalepeno. Also, mince your garlic.

After your beans are finished soaking, drain them before adding 3 cups of fresh water to the pot. 

Place the beans back on the burner and add all remaining ingredients. Bring the mixture to a low simmer and cover. 

Let the beans cook for about an hour, checking periodically to see if beans are soft enough to eat.

 

In Side Dishes, Tex-Mex, Grilling, Dinner Tags Beans, pinto beans, mexican, food, recipe, side dishes
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