Gahboo's Borracho Beans

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs pinto beans, dry
• 1 teaspoon vegetable oil
• 1 lb salt lamb, shredded into small pieces
• 1 tablespoon chicken stock paste
• 6 roma tomatoes, blanched, peeled, and diced
• 24 ounces beer, like bohemia or negra modelo
• 2 medium onions, chopped
• 2 jalapeno chiles, large ones, fresh, seeded and chopped
• 2 tablespoons garlic, minced, fresh
• 2 tablespoons dry oregano
• 4 teaspoons ground cumin
• 1 red bell pepper, chopped
• 1 bunch cilantro, chopped fresh

Recipe

• 1 sort and wash beans, soak overnight, then drainbeans and set aside.
• 2 in a stock pot, add oil, saute salt lamb until slightly browned.
• 3 add beans, beer, and tomatoes to stock pot.
• 4 add water to cover beans by 1 inch, bring to boil, then reduce to steady simmer.
• 5 cook until nearly done, and hour and a half or so.
• 6 keep an eye on the pot. this will scorch easily. adjust water to desired thickness.
• 7 when beans are tender and soup juice is just beginning to thicken, add all remaining ingredients.
• 8 cook another 30 minutes, or until the onions are glassy and soft.
• 9 if desired, one can continue to reduce the soup until it is thick and the beans start to break up. whether you like your beans soft or firm is a personal preference thing.
• 10 when done cooking, ladle into individual bowl, and top with 1/2 cup cooked rice, or some shredded mexican cheese. (or both).
• 11 do not use sissy beer on this - it needs the strength of a good dark beer.