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Nutrition Facts
Serving Size 384 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 670 mg 28%
Total Carbohydrate 43 g 14%
Dietary Fiber 11 g 44%
Sugars 5 g
Protein 17 g
Vitamin A 4% • Iron 15%
Vitamin C 6% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bacon Borracho Beans

Prep Time
8 hours
Cook Time
3 hours
Total Time
11 hours
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz dried pinto beans
1 cup(s) bacon, diced or cut into lardons
2 Tbsp fresh garlic, minced
1 large white onion, diced
1 1/2 Tbsp Mexican oregano
1 favorite Mexican beer
1 cup(s) Red Rio Borracho Sauce
8 cup(s) chicken stock
1/3 cup(s) fresh cilantro, chopped
3 bay leaves
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Instructions

1
Soak pinto beans in water for 8 hours or overnight. Make sure beans are completely submerged by at least 4 inches of water. Once soaked, drain and set aside for use.
2
In a large pot, add diced bacon, garlic, onions and oregano. Stir-fry until bacon starts to crisp up and onions and garlic are slightly colored.
3
Add in soaked beans and stir-fry for an additional 3 minutes. Add in beer and borracho sauce and cook until liquid is almost completely evaporated. Add in chicken stock, cilantro and bay leaves. Simmer for at least 2-3 hours or until beans are tender.
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