File:Borracho bean dip.jpg

...drunken beans are delicious. Most recipes call for pork, but this one is vegetarian. #fuckyeahbeer

Borracho ("drunken") beans

1-1/4 c. light red beans, picked over, soaked, and drained 6 c. water 1 Knorr vegetable bouillon cube 1 small white onion, chopped 3 cloves of garlic, chopped 1-2 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. paprika 1/2-1 tsp. crushed chile pequin 1/4 tsp. garlic powder 12 oz. beer of your choice 1 14 oz. can diced tomatoes or 2 diced tomatoes

In a pot, combine soaked beans, onions, garlic, and bouillon. Add cumin, oregano, paprika, chile pequin, and garlic powder. Add beer and tomatoes.

Simmer gently, partially covered, until beans are completely tender, a couple of hours, stirring occasionally.

Adjust seasonings -- use salt & pepper and ground cumin, as needed -- and serve warm with corn tortillas, as a side dish (these are freakin' awesome served for breakfast with migas), or over rice as a main dish.

Garnish options include onion, tomato, olives, cilantro, and shredded cheeses.

Borracho bean dip

1 c. borracho beans 3 or more ounces of grated cheddar cheese 2 Tbsp. minced white onion diced tomatoes, black olives, spring onions as desired for garnish

Heat the beans in a small pot. Add water to thin if necessary. Add onions. Stir in most of the cheese until melted, reserving a bit to garnish with.