Barracho Beans

  • Yield: 15 to 20 servings


1pound dried pinto beans
1can (12 ounce) beer
1medium onion, chopped
5slices bacon
1can (15 ounces) diced tomatoes with green chiles
1tablespoon chopped garlic
2teaspoons ground cumin
1tablespoon salt
1teaspoon pepper
2cups chopped cilantro
Shredded cheese and chopped green onions


  1. Combine the beans with enough water to cover by 1 to 2 inches in a bowl and soak for 8 to 10 hours; drain.
  2. Combine with the beer in a large saucepan and add enough water to cover by 1 to 2 inches. Add the onion and bacon.
  3. Bring to a boil and reduce the heat to medium. Simmer for 1 hour or until the beans are tender.
  4. Reduce the heat to low and add the tomatoes with green chiles, garlic, cumin, salt and pepper.
  5. Simmer until serving time on the stove top or in a slow cooker set on Low.
  6. Add the cilantro just before serving. Serve in bowls and garnish with cheese and green onions.

Recipe reprinted with permission from The Junior League of Plano, Lone Star to Five Star, Culinary Creations for Every Occasion (The Junior League of Plano, 2004)