Borracho Bean Soup

 

 

Ingredients:

• 1 pound dried pinto beans, washed
• 2 quarts chicken stock
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 1 (12 fluid ounce) can or bottle of Mexican Beer (Tecante or Dos Equis)
• 2 (14.5 ounce) cans chopped stewed tomatoes
• 1/2 lb. bacon (cooked halfway)
• 1 white onion,  diced
• 1/4 cup pickled jalapeno peppers
• 6 cloves garlic, chopped
• 3 bay leaves
• 1 1/2 tablespoons dried oregano
• 1 1/2 cups chopped fresh cilantro
• 1 1/2 tablespoon of McCormack's Mediterranean Spiced Sea Salt

Directions:

1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low and add bacon, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.