- 1 pound dried pinto beans
- 2 cloves garlic
- 12 ounces brown ale
- 1 pound bacon, thick cut
- 1 medium onion
- 3 roma tomatoes, diced
- 2 jalapeños, chopped (optional)
- 1/2 tsp comino
- To make these traditional borracho beans, clean beans, remove any bits or broken beans and place in colander. Rinse beans under cold water until water runs clear and drain.
- Place in a large, heavy stockpot. Add enough water to cover beans—about eight cups—and add brown ale and garlic.
- Bring to a boil, reduce to a simmer and cook over low heat until soft, about seven hours. Make sure to keep at least one inch of liquid above the beans at all times.
- When beans are ready, crisp bacon in a skillet until crisp. Remove from pan and add onions. Stir frequently to loosen the brown bits from the bacon. Cook for two-three minutes.
- Add tomatoes and jalapeños (if using) and continue to stir to remove any leftover bits from skillet-you want that entire flavor in your beans.
- Remove from heat and add to pot of beans, stir to combine. Add the comino, season to taste with salt and pepper. Stir to combine. Add the cilantro just before serving.