Recipes

[photos by MATT LANKES PHOTOGRAPHY]

Borracho Beans

July 28, 2008

Ingredients

• 16 oz. cooked pinto beans
• 1 white onion, diced
• 1 large tomato, diced
• 1 jalapeño, diced
• Cilantro
• 1 tsp. garlic salt
• Paprika  
• 1 cup beer

Preparation

1. In olive oil, sauté onion, tomato, jalapeño and a handful of chopped cilantro until vegetables are soft.
2. Season with garlic salt and a pinch of paprika.
3. Add beer.
4. Simmer for 15 minutes.
5. Pour sauce over pinto beans, heat and serve.

Serves 8

This recipe goes great with Star De Azlan’s Chiles Rellenos.

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