One-Pot Texas Borracho Beans The Best Recipes

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One-Pot Texas Borracho Beans

"I got this recipe from a coworker whose wife made borracho beans for a work function. They are easy to make and go great as a side dish with BBQ or Mexican food."

Ingredients :

• 6 ounces bacon, roughly chopped
• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cups chicken stock
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 cup water
• 1 green onion, chopped
• 2 tablespoons chopped fresh cilantro, or more to taste
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground dried chipotle pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

• Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
• Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
• Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

Notes :

• I watch my sodium intake so I usually use reduced-sodium chicken stock and unsalted pinto beans. Feel free to adjust the sodium along with the rest of the spices and amount of cilantro to suit your tastes.
• The single chopped jalapeno does not provide a lot of heat so if you like it spicier, increase how much you use. This is a very easy and forgiving recipe.

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