Borracho Beans — Pintos Simmered in Beer

Ingredients

• 1 lb dried pinto beans, soaked overnight
• 6 oz thick-cut bacon, chopped
• 1 onion, diced
• 5 cloves garlic, minced
• 2 jalapeños, sliced
• 1 bottle (12 oz) Mexican lager
• 6 cups water
• 1 can (14 oz) diced tomatoes
• 1 tbsp ground cumin
• 1 tsp chili powder
• 2 bay leaves
• ⅓ cup chopped cilantro
• Salt and black pepper

Method

1. Render the bacon in a heavy pot over medium heat until the fat runs and the edges crisp, 8 minutes. Leave every drop of fat in the pot.
2. Cook the onion and jalapeños in the bacon fat for 8 minutes, then the garlic, cumin, and chili powder for a minute.
3. Add the drained beans, beer, water, tomatoes, and bay leaves. Bring to a boil, then drop to the barest simmer — hard boiling shreds bean skins into mush.
4. Cook uncovered 80–90 minutes, topping up with hot water as needed, until the beans are creamy inside and the broth has thickened around them.
5. Season with salt only at the end; salting early keeps bean skins tough. Pull the bay leaves, fold in cilantro, and serve in bowls with the broth.