Bacon Borracho Beans
It’s hard to get excited about beans, right? Well, not for me! Why? Because I love beans! And right now I’m really loving these Bacon Borracho Beans. Intrigued? I thought so! Read on!
Not a Bean-liever!
I haven’t always been a bean-believer. Nope. In fact, when I was little the only beans I ever encountered were the baked style that came out of a can. Oh, and lima beans, but do those count? #NotALimaBeanFan. So that small exposure never really set me up to believe that beans were anything but squishy things that swam in sweet, spicy goo that you ate at summer BBQ parties.
I Have Seen the Light!
Little did I know that they could be so much more! College is when I saw the light. Like every college kid, I was hungry, I needed food RIGHT NOW, and I didn’t have a lot of money. Enter beans. Inexpensive, tasty and filling! I was on a collegiate cycling team, so I burned through some pretty solid calories. It was hard to stay full and feel nourished, but beans helped fuel me! I was a poster child for bean promotion – telling all of my friends and cyclist co-horts all about this magical food! So hilarious, right?
Believing in Bacon Borracho Beans!
I’ve come a long way since those college days. Thank goodness! One of the awesome things I’ve learned is how to prepare beans from scratch. While the canned stuff is good and has it’s place, cooked beans from scratch are soooooo much better! Why? Because you can add so much flavor. These Bacon Borracho Beans are an awesome example. Pinto beans from a can are kind of boring. But pinto beans simmered in a little bit of bacon, garlic and onions are AMAZING! And cooking them this way is beyond easy. Even my college-age self could’ve done it!
Hopefully I’ve turned you into a bean-believer too! And hopefully you feel inspired to try this recipe! I promise it’s delicious and you’ll see just what I mean about how magical beans can truly be!!!
- 1 pound dried pinto beans, sorted and picked over, soaked overnight
- 3 slices center-cut bacon, diced
- 1/2 small white onion, chopped
- 6 cloves garlic, smashed
- 2 teaspoons kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- limes, cut into wedges for serving
- cilantro, for garnishing
- Drain the pinto beans, discarding the liquid.
- Set a large pot over medium heat and add the bacon. Cook, stirring frequently until browned, about 5 minutes. Add the onion and cook 5 minutes, until softened. Stir in garlic, salt, and beans. Cover with 8 cups of water, stir and bring to a boil over medium-high heat. Reduce heat to a simmer, partially cover with a lid and cook 30-40 minutes, or until beans are tender.
- Stir in the chili powder, coriander and cumin and cook an additional 5 minutes.
- Serve with lime wedges and cilantro.
- Cuisine: Tex-Mex
- Serving Size: 1/2 cup