Borracho ("Drunken") Beans

1. 1

   Soak pinto beans overnight.

2. 2

   In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.

3. 3

   When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.

4. 4

   Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.

5. 5

   In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.

6. 6

   Like all beans, they taste even better after a day or two & the leftovers freeze well.

No additional tips available.