Borracho Beans

Borracho beans are pinto beans that have been cooked with peppers, onion and tomatoes. Try them with Mexican rice and flour tortillas.

250g cooked pinto beans

1 large tomato, diced

1 medium onion, diced

3 – 6 Serrano peppers, diced

1 bunch of coriander, chopped

1. Add the pinto beans, onion, tomato, and chillies into a medium-large pot and bring to a boil over a medium heat. Reduce heat and allow to cook for 45 mins at a rapid simmer, stirring often.
2. Lower the heat, add the chopped coriander, and allow to simmer on low for 15 mins.

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