All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

1 pound dried pinto beans ½ pound bacon ½ teaspoon salt ½ teaspoon garlic powder 1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®) 1 bunch cilantro, chopped 1 bunch green onions, chopped 1 (14.5 ounce) can diced tomatoes 1 fresh jalapeno pepper

Nutrition Info

363 calories carbohydrate: 52.4 g cholesterol: 13.6 mg fat: 6.4 g fiber: 17.7 g protein: 21.9 g saturatedFat: 1.9 g servingSize: - sodium: 1011.8 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
Drain and rinse pinto beans, transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water, bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water, bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

6 servings

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.