Borracho Beans
Ingredients
- 2 oz Bacon Or Salt Port, diced
- 1 lb Pinto Beans Washed and inspected
- 5 cup Water
- 1 tbsp Kosher Salt, Morton brand
- 2 tsp Garlic Minced
- 1 cup Bell Peppers Chopped, frozen
- 1 cup Onions Chopped, frozen
- 2 tsp Organo Dried
- 1 ea Bay Leaf Dried
- 1 Bottle Dark Lager Modelo Negra or your favorite dark lager
- .25 cup Cilantro Fresh, chopped
- .5 tsp Black Pepper Ground
- .5 tsp Smoked Paprika Ground
- .5 cup Pace Salsa OPTIONAL Mild
Instructions
Instructions
- I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have. Dice the bacon and sautee it in the pressure cooker pot. When crispy, remove from the pot but leave the fat in the pot. Add the onions, peppers, and spices and saute until the onions are translucent. Add the remaining ingredients except the salsa to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up. Let slow release for 15 minutes, then quick release until the pressure is gone. Add the salsa to the beans and simmer for 15 minutes. Serve with your favorite meats, with rice, or by themselves.
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