"Real" borracho beans require soaking dried beans overnight and boiling for hours in an aromatic stock. These easy beans take only a few minutes and give you a simliar flavor when you're in a hurry.
1 can pinto beans - drained and rinsed
1/2 T Vegetable oil
1 clove garlic - minced
1 1/2 cups vegetable broth
1/2 of a beer (I used Shiner)
1 bay leaf
salt/pepper
chopped tomatoes/jalepenos/cilantro (optional)
Heat oil in a saucepan. Add garlic and bay leaf, cook for a minute until fragrant. Add beans and salt and pepper and cook for another minute or so. Add broth and beer. Bring to a boil. Add tomatoes, jalepenos and cilantro if using. Reduce heat and let simmer for at least 10 minutes, stirring regularly. These beans can continue to simmer until you have the rest of dinner ready to go. Serve hot.
Tip: These beans get even more yummy after sitting in the fridge overnight. Make a big batch and keep the extras for leftovers.
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