…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.

To serve, top with remaining cheese, and tomatoes, olives, and/or spring onion and enjoy with tortilla chips and salsa.