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Bubba’s Borracho Beans

Ingredients:

• Pinto beans, 16 oz. bag
• Mesquite smoked bacon, ½ package
• Chorizo, chopped
• Cilantro, chopped, about a handful
• Yellow Onion, chopped
• Tomatoes, 2 medium sized, chopped
• Jalapenos, 2-4 cleaned and diced
• Salt

Instructions:

• In a crock-pot or pot on the stove simmer pinto beans in water until they are tender. Make sure there is enough water to cover the beans throughout cooking.
• In a crock-pot, cook beans keeping water above the beans at all times. Cook on high for about 4 hours.
• Stove-top, cook beans on medium-low heat per package instructions.
• When beans are finished cooking, salt to taste.
• Take the bacon and cut into bite size pieces.
• Take the chorizo and remove the casing. Crumble or chop like ground beef. (quantity should be same as bacon).
• Place chorizo and bacon in frying pan (medium-high heat and cook the meat until done. Drain off grease.
• Add tomato, onion, jalapeno, and cilantro into frying pan with meat. Cook until onions are transparent.
• Take the contents of the frying pan and add them to the beans.
• Stir the pot and keep them on low heat for about an hour to allow the beans to absorb the flavor of the meat and vegetables.
• Add salt to taste.

These go good with any BBQ meal and are a real crowd pleaser.

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