Borracho Beans with Chorizo Sausage
Only the BEST kind of beans.
Servings - 8 servings
Ingredients
- 1 lb. Hambeens dried pinto beans
- 2 poblano or serrano chiles, seeded and chopped
- 8 oz Mexican chorizo sausage, cut into small pieces
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 15 oz can diced tomatoes
- 2 cups chicken stock
- 1 cup tequila or Mexican beer, optional
- Salt and pepper to taste
- Chopped cilantro leaves, optional garnish
Instructions
- Soak the beans in a bowl of warm water for an hour, or in a bowl of lukewarm water overnight. Drain and rinse well.
- Add the soaked beans, chopped poblano or serrano peppers, chorizo sausage pieces, chopped onion, minced garlic, diced tomatoes (undrained), 2 cups chicken stock plus 5 cups water to your slow cooker.
- Stir in the tequila or Mexican beer and add some salt and pepper. Cook on low for 8 hours.
- Serve Borracho Beans with Chorizo as side dish with Tex-Mex rice or fajitas or enchiladas or carne asadawhatever else you like to eat with beans!