Borracho Baked Beans

By margiekyle

Ingredients

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

Preparation

Step 1

1
Soak uncooked beans for 1 hour. Drain and rinse. In a saucepan add garlic, ancho chili pods and cover with water. Simmer until soft. Cool and remove stems/seeds. Add all the remaining ingredients in the blender and puree. Strain/add contents in a bowl and set aside.

2
Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on high. Add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon. Cook for 2 hours and add water if needed.

3
Add rum, brown sugar, and chili puree cook for the remaining 2 hours.

4
Serve in a bowl and garnish with queso fresco