Mama’s Boracho Beans

This is a recipe that I have morphed over time. My mama gave me the starter on it (thanks Mama) and I’ve kind of added and changed it up from time to time (added bacon, added spicy sausage, added or taken away more heat). Here go some of my favorite beans that go groovy with just about any Mexican dish and could even be a main dish on its own. These also freeze extremely well, so I’ll double the batch and have more for later. Enjoy:

Ingredients:

  • 1 – 32oz. package dry pinto beans (soak overnight)
  • 4 garlic pods, minced
  • 1/2 large purple onion, chopped
  • 1 jalapeno (adjust as you like for heat)
  • 1/2 Cup chopped Cilantro
  • 2 – 15oz cans of chicken broth
  • 1 – 10oz can of Rotel tomatoes and green chiles
  • 3 cans beer (hence the “Boracho”)…I like tecate, but change it up as you like to add more flavor if you like
  • 2 tbsp Tony Chaucer’s or seasoned salt (or to taste)
  • Olive Oil
  • Salt, to taste
  • Add spicy italian bulk sausage (Sprout’s has a great one) or bacon if you like

 

Directions:

Cook sausage or bacon and set aside. In a large pot, add a bit of olive oil and cook onions and  garlic for about 5 minutes. Add all ingredients to the pot except cilantro and bring to a boil, then reduce to simmer. Cook until beans are soft, add cilantro, cook a few more minutes and you are done.

Also, this goes extremely well with either this Steak from Hell Salsa (I make the beans mild for the kids and add this to add heat) or this Creamy Chipotle Sauce (love to drizzle this over the top).

Enjoy!

 

 

 

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