BORRACHO BAKED BEANS

Borracho Baked Beans image

Provided by Deborah Garza

Time 7h30m

Number Of Ingredients 15

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5 c uncooked pinto beans
1/2 fresh onion quartered
6 clove fresh minced garlic
4 chicken bouillon cubes
1/2 c jamaican rum
1/4 c brown sugar, light
2 raw mexican chorizo links sliced
1 Tbsp ground cumin
1 Tbsp dried mexican oregano
1/4 tsp ground cinnamon
1 oz queso fresco (garnish)
ANCHO PUREE
7 dried ancho chili pods remove stems/seeds
3 clove fresh garlic
1/4 c save ancho juice from saucepan

Steps:

1. Soak uncooked beans for 1 hour. Drain/rinse and set aside. In a saucepan add fresh garlic, dried ancho chili pods, and salt/pepper to taste.
2. Add just enough water to cover chili pods. Simmer until soft. Save 1/4 c of ancho juice to add in the blender.
3. In the blender add cooled contents and puree. Strain/add contents in a bowl and set aside.
4. Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on medium.
5. When the 2 hours has passed then add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon.
6. Cook for another 2 hours and add water if needed.
7. Add rum, brown sugar, strained chili puree, and cook for the remaining 2 hours. I separated the cooking times to slowly build up the flavors and to help the brown sugar/ rum to slightly thicken.
8. Serve in a bowl and garnish with queso fresco.