Borracho Beans

subheading: I was thrilled when I found a recipe for Borracho Beans on the Homesick Texan’s page. I changed it up a little to match what we’ve been getting here. Yum! These are so good. I can about see us having a pot of these in the fridge at all times. Here’s the recipe I used:

Barracho Beans -

3 cups dried pinto beans

2 cans chicken broth

water - however much water needed, depending on your method of cooking

1 pound bacon

2 onions, chopped

1 can diced tomatoes

3 Jalapeno peppers (more or less depending on your taste)

salt (to taste)

3 cloves garlic

1 beer (I know nothing about beer - whatever I find in the fridge is what I use)

2 tsp. ground cumin

½ cup cilantro, chopped

2 T. bacon grease or oil

Directions at patchworktimes.com

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