barracho beans

BARRACHO BEANS 
6 cups dry pinto beans (you can substitute canned beans)

1 ½ - 2 pounds uncooked bacon, cut into small pieces

½ cups onion, chopped

1 cup diced tomatoes

3 bell peppers, chopped

1 jalapeno, seeded and chopped (OR MORE!)

4 T. tomato bouillon

1 T. chili powder

1 T. cumin powder

3 T. lemon juice

2 T. chopped cilantro

Cover beans with water in a large kettle. Bring to a rolling boil; turn off heat and let soak for 1-2 hours. Drain. Add fresh water to cover and add all ingredients except the last two. Simmer until beans are tender. Add lemon juice and cilantro 5-10 minutes before serving. Serves 25-30

Barracho beans are synonymous with “bean soup” but actually translates to drunk beans. 

Next time you have enchiladas, carnitas, fajitas, or any other mouth applauding Mexican dish have a go at barracho beans for a side. Try scooping the beans up in a fresh tortilla. Mmmmm. We also like them with grilled hamburgers instead of baked beans. If you smoke some ribs or brisket have a pot of these drunk beans to put on the table, too. A little secret is that they are more flavorful the next day. 

This recipe comes from Dena Unruh and she got it from Chloe Nichols, both friends from writing classes.

printable recipe