Borracho Beans (Frijoles Borrachos)

Step 1

Soaking Beans: Begin by sifting through the beans, then transfer them into a colander for a thorough rinse. Place the beans in a large bowl and cover them with water. Allow them to soak for at least 8 hours or overnight. Once they have doubled in size, drain the excess water and rinse the beans again.

Step 2

Cooking Beans: Take the soaked beans and place them in a large pot or Dutch oven. Ensure they are covered with about 8 cups of water, enough to have a 2-inch water level above the beans. Add bay leaves to the pot. Bring the water to a boil and then reduce the heat to medium, allowing the beans to simmer for approximately 2 hours. The beans should become tender and fully cooked.

Step 3

Draining: Carefully drain the beans, reserving around 1/3 cup of the bean broth used for cooking, and set it aside. Clean the pot by rinsing it out and drying it thoroughly.

Step 4

Cooking Bacon: Preheat the large pot or Dutch oven over medium-high heat. Add the bacon and cook it until it becomes crispy. Remove the bacon from the pot and set it aside. Drain the excess grease, reserving 1 tablespoon in the pot.

Step 5

Cooking Vegetables: Incorporate the diced onion and jalapeno into the pot. Cook them until they become soft and tender. Then add in the garlic and cook for an additional 30 seconds.

Step 6

Making Broth: Introduce the pinto beans to the pot, along with the reserved broth, beer, diced tomatoes, oregano, cumin, chili powder, and salt.

Step 7

Simmering: Bring the mixture to a simmer and let the beans cook covered for roughly 15-20 minutes over medium heat.

Step 8

Adding Bacon: Stir in the bacon and diced cilantro just before serving.