Borracho Beans ($6.35 total)
Items I purchased:
1 lb dried pinto beans ($1.15 lb)
1 32 oz container of chicken broth ($2.50)
1/4 lb bacon (optional...mine cost $1.00)
1 can beer (optional...$.70)
1 fresh chopped and seeded jalapeno (one pepper at $.02; $.99/lb)
1 can Rotel ($1.00)
Items I had on hand:
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried or fresh cilantro
1 tbsp minced garlic
1 medium onion, chopped
Salt and pepper to taste
1- NIGHT BEFORE: Sort and rinse beans. Soak overnight in cool water. Cover beans by at least 2 inches because they will soak up lots.
2- DAY OF: Drain and rinse beans.
3- Chop and brown bacon in large soup pot, leaving fat in pan. When bacon is almost finished, add onions and brown. Add garlic and jalapeno and saute until fragrant, about 30 seconds.
4- Pour in beer and chicken broth, stirring from the bottom to deglaze the pan. You want all of those bits and pieces to add extra flavor to your beans.
5- Add beans and all other ingredients to pot. If using fresh cilantro, wait to add it until right before serving.
6- Bring to a boil and let cook at low boil for about one hour. Then, reduce to simmer for 3-4 hours or until all beans are tender.
7- Serve over rice or quinoa. I made about $.50 of rice.