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
- 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.
- Lower the heat, add the chopped coriander, and allow to simmer on low for 15 mins.