Borracho Beans

Mexican food is a favorite in our house. We make it quite often. While I have the main dishes down pat, I always struggled with the side. Beans, although time consuming, are very easy to make and super inexpensive in comparison to prepared, canned beans. I enjoyed this recipe and have made it several times.

Borracho Beans
(aka Drunken Beans)

Ingredients:
1 lb dry pinto beans

6 slices of thick sliced bacon, cooked and chopped
4 tablespoons bean seasoning(I couldn't find so I used garlic, oregano, chili powder, and cumin)
1/2 cup cilantro, chopped (I didn't chopped, just tied stems with cooking twine)
1 (14 ounce) can diced tomatoes (I used diced tomatoes with jalapenos)
1 (12 ounce) can beer

Directions:
Cook bacon, drain on paper towels and chop when cooled.
Cook beans according to instructions on package.
After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
Cover and continue to cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate overnight.

Note:
You can add fresh jalapeno at the same time you add the tomatoes for an extra kick! I placed 1 whole jalapeno in and took out, along with the cilantro, at the end.