Borracho Beans

 Borracho Beans 

4- 15oz cans Pinto Beans, drained and rinsed

1/2 pound uncooked bacon

1 small onion, diced

1 jalapeno, diced (seeds and veins removed if you don't want it spicy)

4 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ancho chili powder (or regular if you don't have ancho)

1 teaspoon dried oregano (Mexican oregano preferred)

1 teaspoon coarse kosher salt

1/2 teaspoon ground cumin

1 14-ounce can diced tomatoes

1 12-ounce bottle dark lager beer (I used Negra Modelo)

1 tablespoon dark brown sugar

1/4 cup chopped cilantro

INSTRUCTIONS

Drain and rinse canned beans, transfer to a large bowl, and set aside. Rinse and dry the pot.

Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.

Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.

Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.

Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.

Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon.