Borracho Beans (Frijoles Borrachos)

Instructions:

1. If using dried beans, rinse and soak them overnight. Drain before cooking.
2. In a large pot over medium heat, cook the chopped bacon until crisp. Remove the bacon and set aside, leaving some of the rendered fat in the pot.
3. Add the onion, garlic, jalapeño, and bell pepper to the pot. Sauté until softened and fragrant.
4. Stir in the beans, cooked bacon, sausage if using, diced tomatoes, beer, chicken broth, and cumin.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 1 1/2 hours, stirring occasionally, until the beans are tender and the broth is rich. If using canned beans, simmer for about 30 minutes.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro before serving.

Variations :

• Add chipotle peppers in adobo for a smoky, spicy kick.
• Use dark beer for deeper, more robust flavor.
• Stir in diced ham or leftover smoked brisket for extra heartiness.

Tips :

• Simmer uncovered to allow the broth to reduce and concentrate in flavor.
• Taste near the end before salting, as bacon and broth can be salty.
• Finish with a splash of lime juice just before serving to brighten the beans and balance the richness.