| Ingredients: |
| 3 cups of pinto beans 3 quarts of water 1 lb. bacon or 1 ham hock 1 medium onion 3 roma tomatoes 1 cup celantro 2 serrano peppers 3 garlic cloves 1 beer(optional) salt to taste |
| Sort through the beans. Look for small rocks and debris. Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there will be sand and debris at the bottom of rinse bowl. Fill bowl with water and soak overnight. Boil about 3 quarts of water and add beans. If you are cooking on a stove it should take about 3 hours. My favorite way, especially if you are too busy to babysit a pot of beans, is to use a crock pot. Three cups of beans for a large crock pot, two cups of beans for a smaller crock pot. Add boiling water as needed. If using ham hock add now. When the beans are light brown and soft, add salt, garlic, serrano peppers. Cut bacon and fry along with the onions. Add to beans. Last add the celantro and fresh tomatoes. Serve with flour or corn tortillas. Cornbread is great, too! This is a very forgiving recipe. Make it your own. Enjoy! |
| Instructions: |
| Traditional Mexican Bean Soup |
| Borracho Beans |
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