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Borracho Beans

Borracho beans are a great side dish to enjoy with family and friends this fall. These pair perfectly with our fall off the bone perfectly smoked baby back ribs recipe

How to prepare

Difficulty Level:        
Yield: 16 Servings
2 lbs. Pinto Beans, pre-soaked for 24 hours
1 lbs. Tomatoes, sliced
1/2 cups Jalapeño, seeded, stemmed, & diced
1 cup Cilantro, roughly chopped
1/2 cup Chives, diced
1 tbsp. Garlic, chopped
1/2 tsp. Cumin Seed, ground
1/4 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
8 oz. Raw Bacon Slab, chopped
3/4 cup Chicken Base
24 oz. Kitchen Beer
Water, as needed
How to prepare the Beans:  
  1. Soak the beans overnight.
  2. Combine all ingredients except beer in a stock pot and bring to a boil.
  3. Reduce heat to simmer.
  4. Add beer and continue to simmer until the beans are cooked throughout. About 1 hour.
  5. Add water as needed if the beans dry during cooking.

How to assemble the dish: 

  1. Transfer the cooked beans into serving bowls.
  2. Top with feta cheese and freshly chopped tomatoes.
  3. Garnish with fresh cilantro.
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