Texas Borracho Beans

Texas Borracho Beans
 
Cover 1 lb. pinto beans with water by 2 inches. Bring to a boil for 2 minutes, then remove from heat and soak beans for 1 hour. Drain and set aside.
 
Soaked pinto beans
8c. water
1/2 lb. bacon, cooked
1 can tomatoes, undrained
2 med. onions
2 cloves garlic
1 can diced green chiles (mild)
    or several chopped jalapeno peppers (hotter)
1 t. chile powder
1 t. cumin
1/4 c. cilantro
2 limes
 
Put water into pot with soaked beans and simmer 1 hour. Add cooked bacon and 2T. drippings, and everything else but limes. Simmer, partially covered, 3 hours or until beans are very tender. Add a little more water and cover completely if too much liquid evaporates. WHEN BEANS ARE DONE, add salt to taste. Squeeze lime juice in at end of cooking.
 
 
Amy

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