Casey

Full-Stack Developer

#recipe #savory

Texas Frijoles Borracho

# Overview

6 bowls; 8 hours prep time; 16 hours slow cook on low; 🌶 3/5

# Ingredients & Tools

- 1 lb bag pinto beans
- large poblano pepper
- 6 mini sweet peppers
- large red onion
- 2 green onions
- cilantro to taste
- 2 garlic gloves
- 1/2 lb thick cut bacon
- 1 tbsp ground pepper
- 1 tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp Tony's cajun seasoning
- 32 oz chicken stock
- 6 cups water
- Crock pot
- Small skillet

# Directions

1. Rinse the pinto beans and soak them in water for 8 hours to remove toxins.

2. Chop the bacon and start cooking in a skillet on medium heat until 2/3 cooked. Add fresh cracked pepper to taste while simmering.

3. Chop the fresh vegetables into small chunks and dump in the pot.

4. Pour bacon and grease, chicken stock and water, and turn the crock pot on LOW.

5. Slow cook for 16 hours; Stir every few hours and enjoy the smells. If the broth looks too low, add more water.

# Storage

Beans get better as they sit in the fridge, so double the recipe and bask in the leftovers.