One-Pot Texas Borracho Beans Popular Recipes

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One-Pot Texas Borracho Beans

"I were given this recipe from a coworker whose spouse made borracho beans for a work feature. They are easy to make and go first-rate as a side dish with BBQ or Mexican food."

Ingredients :

6 oz bacon, roughly chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.Five ounce) can diced tomatoes
1 cup water
1 green onion, chopped
2 tablespoons chopped fresh cilantro, or extra to flavor
half teaspoon salt
half teaspoon garlic powder
1/4 teaspoon ground dried chipotle pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Place bacon in a 2-quart pot. Cook over medium-high heat, turning from time to time, until calmly browned, 5 to 7 mins. Remove a few bacon grease, as needed, to maintain from boiling the bacon. Drain bacon slices on paper towels.
Add onion to the pot; saute inside the final bacon grease until translucent, approximately 5 mins. Add chopped jalapeno; saute until beginning to melt, about 2 mins.
Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion aggregate. Bring to a sluggish boil; reduce warmth to medium. Cook, stirring from time to time, until mixture is warm and flavors meld, about 15 minutes.

Notes :

I watch my sodium consumption so I commonly use decreased-sodium chook stock and unsalted pinto beans. Feel unfastened to regulate the sodium along with the rest of the spices and quantity of cilantro to suit your tastes.
The single chopped jalapeno does not offer a whole lot of warmth so if you like it spicier, growth how tons you use. This is a totally clean and forgiving recipe.

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