Saturday, January 23, 2010

Borracho Beans


1 lb. dried pinto beans

1 pkg. salt pork

1 cup chopped onion, sauteed in butter

1/2 cup Rotel tomatoes

1 smoked, dried (Chipolte) pepper

salt and pepper

Rinse and soak pinto beans in a large bowl and 4 cups of water, over night. Next day, discard water. Cook beans, covered in fresh water, in a large dutch oven over medium heat. Add salt pork, chipolte pepper, salt and pepper. Cook 2-3 hours until tender. note: Keep beans covered in water! When beans are done remove salt pork and chipolte and discard. Add the sauteed onion, tomatoes and salt/pepper to taste. Simmer on low 30 minutes or until ready to serve.

Great side dish for a Mexican or BBQ meal. Delicious with cornbread too!


  1. These beans look like they could warm up any cold day. I'm gonna have to try and make these!
    Have yourself a great day!

  2. Hubby has made those beans (he's the cook in the family) and they are super delicious. You would be appalled (did I spell that right) at my inability to cook.

  3. All of this food recipe heaven is crazy~yum looking! :)
    Thank you for visiting my blog.
    Your words were very kind, so thank you in gentleness.
    I will be back here often too.

  4. Thank you for visiting my Site! I'm so glad you have your daughter back close too...and I'm glad I could give you a little visit! Love Whidbey too! Plus I found all your great recipes...yay!
    Blessings to you and your family,
    Deb @ Garden Party