Borracho Beans


"I love the beans served at a lot of Mexican restaurants I frequent, and so I decided to take a crack at making them at home. Don't be afraid of the amount of chiles in this recipe, the long simmer time mellows out the spiciness."
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Original recipe yields 8 servings

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  1. Soak the beans with the dried chiles overnight. Drain the soaking water, and place the remaining ingredients (except salt and pepper) in a large stock pot. Simmer on medium-low 2 hours or more, until beans are soft and the skins are cracking open. Salt and pepper to taste. Serve.


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