Borrachos

Course Side Dishes

Ingredients in this Recipe

1 14.5 oz. can diced tomatoes with juice
1 bottle amber or dark beer
1 pound dried Pinto or other small pink/red beans
1 tablespoon dried Mexican oregano or dried marjoram
2 cups chopped onion
2 3 canned pickled whole Jalapeño or Serrano chiles, plus 2 3 tablespoons of the spicy brine
3 cloves garlic, peeled and lightly smashed
4 ounces uncured slab bacon, cut into ¼ to ½ inch cubes
6 cups water
Juice of one lime, about 1 oz.
Kosher salt

See Full Recipe at Food52