Borracho Beans

I don’t eat a lot of beans, but these are very tasty.  This is also an excellent way to use that left over ham bone with all the bits of meat stuck to it from Thanksgiving dinner.

Borracho Beans

Ingredients

3 c. pinto beans
3 qt. water
1 lb. bacon diced and cooked till crisp
1 lg. onion diced
1 bunch green onions chopped
3 roma tomatoes diced
1 c. cilantro chopped
2 jalepenos sliced
3 garlic cloves minced
1 beer (optional)
salt and pepper to taste
vinegar to taste (around 2-3 T)

Instructions
Sort through the beans, discarding small rocks, debris, and broken pieces.  Place in a large bowl and rinse several times.  Put beans into a clean bowl of water to soak overnight.  Drain beans, boil 3 qt. of water and add beans (add ham bone if you have one).  Boil for about 2-3 hrs. or till beans start to soften.  Add garlic, onions, tomatoes, cilantro, peppers, bacon with grease, beer, salt & pepper and vinegar.  Cook for about 30 min. longer.  I like to serve over rice.

Tags: beans, borracho beans