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|Kiki's Borracho (Drunken) Beans|
"Growing up, my Mexican grandmother constantly had a pot of beans cooking on the range. I frequently prepare dinner these beans (a 'drunken' version) for my circle of relatives, and the aroma continues her close to my soul, even years after she has past. I wish your circle of relatives enjoys them as a whole lot as mine."
- 1 pound dried pinto beans, washed
- 2 quarts bird stock
- 1 tablespoon salt
- half tablespoon floor black pepper
- 1 (12 fluid ounce) can or bottle dark beer
- 2 (14.Five ounce) cans chopped stewed tomatoes
- 1 white onion, diced
- 1/four cup pickled jalapeno peppers
- 6 cloves garlic, chopped
- three bay leaves
- 1 half of tablespoons dried oregano
- 1 half of cups chopped clean cilantro
|Prep : 30M||Cook : 12M||Ready in : 3H30M|
- Soak beans in a large pot of water overnight.
- Drain beans, and top off the pot with hen stock and sufficient water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce warmness to medium-low, cover, and cook dinner for 1 half hours. Stir the beans sometimes via out the complete cooking system to ensure they do now not burn or keep on with the lowest of the pot.
- Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook dinner uncovered for 1 hour, or until beans are gentle.
- With a potato masher, overwhelm the beans barely to thicken the bean liquid. Adjust the seasonings with salt and pepper to flavor.
- Try using a Reynolds® slow cooker liner in your gradual cooker for easier cleanup.
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