These are my favorite Borrachostyle beans Ive made them for tailgating and as part of a BBQ menu
Prep Time
8 hrs
Dificult
Medium
Servings
10 hrs
Ingredients
Instructions
Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
Cook bacon in a large skillet over medium-high heat until crispy
about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain
reserving the bacon drippings. Chop the bacon.
Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon
reserved bacon drippings
beer
cilantro
green onions
diced tomatoes
and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender
90 minutes to 2 hours.
Cook’s Note
The jalapeño is for flavor only. I don't recommend eating it as part of this dish.