​Les Kincaid's



Side Dishes

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Borracho Beans

Simply put, Borracho in Spanish means “drunken”, so we have drunken

beans, popular in South Texas and New & Old Mexico. Try them……

2 pounds pinto beans, sorted 
2 small white onions 
2 fresh jalapenos or serrano peppers
6 garlic cloves, minced 
4 small Roma tomatoes 
2 tablespoons fresh cilantro, chopped 
3 smoky ham hocks 
1 tablespoon New Mexico chili powder 
2 teaspoons smoky paprika 
1 tablespoon black pepper
3 dry bay leaves 
1 1/2 tablespoons kosher salt 
1 tablespoon cumin 
2 tablespoons bacon drippings 
12 ounces chicken stock 
12 ounces dark craft beer 

Soak your beans in plenty of water overnight in water. Then rinse well three times before starting to cook. Place in fresh water over medium heat and bring to a simmer. While beans are simmering, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are done. 
Chop all vegetables into same size small pieces. Combine vegetables, meat, fat, bay leaves and spices into large stock pot or Dutch oven and simmer over medium-heat for at least 2 1/2 hours. Remove fat and bay leaves when finished cooking. Adjust seasoning if needed.

Yield: 10-12 servings