Gahboo's Borracho Beans

Ingredients

• 2 lbs pinto beans, dry
• 1 teaspoon vegetable oil
• 1 lb salt pork, 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 white 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

Directions

1. 1

   Sort and wash beans, soak overnight, then drainbeans and set aside.

2. 2

   In a stock pot, add oil, saute salt pork until slightly browned.

3. 3

   Add beans, beer, and tomatoes to stock pot.

4. 4

   Add water to cover beans by 1 inch, bring to boil, then reduce to steady simmer.

5. 5

   Cook until nearly done, and hour and a half or so.

6. 6

   Keep an eye on the pot. This will scorch easily. Adjust water to desired thickness.

7. 7

   When beans are tender and soup juice is just beginning to thicken, add all remaining ingredients.

8. 8

   Cook another 30 minutes, or until the onions are glassy and soft.

9. 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. 10

    When done cooking, ladle into individual bowl, and top with 1/2 cup cooked rice, or some shredded Mexican white cheese. (Or both).

11. 11

    Do not use sissy beer on this - It needs the strength of a good dark beer.