Borracho Beans
Sides
INGREDIENTS
- 1 pound dried pinto beans, washed
- 2 quarts low-sodium chicken broth
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 (12 fluid oz.) bottle dark beer
- 1 (14.5 oz.) can crushed tomatoes
- 1 cup chopped white onion
- 1/4 cup pickled jalapeno peppers, chopped
- 1 tablespoon minced garlic
- 3 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro (or 1/2 cup fresh)
- 1 cup diced lean ham
INSTRUCTIONS
- Soak beans in a large pot of water overnight, or cover with water, bring to boil, cover with lid and let sit for 1 hour.
- Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper.
- Cover, and bring to a boil. Reduce heat to medium-low, cover and cook for 1½ hours. Stir beans occasionally throughout the entire cooking process to make sure they do not stick.
- Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, cilantro and ham into the beans. Continue to cook uncovered for 1 hour, or until beans are tender. Add water as needed during cooking.
NUTRITION INFORMATION
SERVING SIZE:
1 serving
CALORIES:
240
FAT:
4
CARBOHYDRATES:
34
SODIUM:
700
FIBER:
6
PROTEIN:
16
CHOLESTEROL:
15
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
