Borracho Beans
  • 1 pound dried pinto beans cooked (or 3-4 cans)
  • 1 cup broth I used vegetarian no-chicken broth
  • 1 small onion diced
  • 2 tablespoons diced chiles
  • 1 tablespoon tomato paste
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • ½ teaspoon coriander
  • 1 12- ounce bottle dark Mexican beer
  1. Place pinto beans into a Dutch oven. Add all ingredients, except beer. Stir gently and cook on medium until just boiling.
  2. Turn down to a simmer. Add about half of a 12-ounce bottle of beer slowly, as it will foam. Stir to combine. Add remaining beer and simmer until sauce has thickened.
  3. Serve as a side dish or a filling for tacos.