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Easy Tex-Mex dinner! Tender and creamy Borracho Beans made with GOYA® Dry Pinto Beans simmered in a beer broth with bacon, onions, GOYA® Diced Tomato and spices. Serve with a side of cornbread or warm tortillas for the perfect, delicious!
Ingredients
1 lb.
GOYA® Dry Pinto Beans
½ lb.
bacon
1
small onion, diced
1
fresh jalapeño, diced
1 tbsp.
GOYA® Minced Garlic
2 tsp.
Chili powder
1 packet
of Sazón GOYA® without Annatto
1 tsp.
GOYA® Oregano Leaf
½ tsp.
GOYA® Ground Cumin
1 can (14 oz.)
GOYA® Diced Tomato
1 bottle (12 oz.)
dark beer
1 tbsp.
GOYA® Panela Brown Sugar Cane (grated) or to taste
¼ cup
chopped cilantro
Directions
Step 1
Sort, rinse and soak beans overnight in enough water to cover. Drain beans before cooking. In a large pot or Dutch oven add beans and 10 cups of water, bring to a boil then reduce to a simmer for about 2 hours or until tender. (Check for tenderness and if needs more time check again in 15 min.)
Step 2
Drain cooked beans and set aside. In the same pot or Dutch over add the bacon and cook until brown and crispy. Transfer the cooked bacon to a plate and remove the grease except for 1 tbsp.
Step 3
Add the onions and jalapeno to the bacon grease and cook until the onions are translucent begin to add the garlic, and spices and stir to combine. Cook until the aromas are released about 1 min. Add the reserved beans, diced tomatoes, beer, and cane sugar; bring to a simmer.
Step 4
Simmer beans for about 15 min. and remove from heat. Stir in the cilantro and crispy bacon and serve.
New from Goya
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