Borracho beans
Because I lived in Texas for many years, near Mexico, I learned to cook some authentic Mexican food. Because the taste is closer to Chinese food (personal feeling), I particularly prefer it. Mexican cuisine mostly uses beans and corn to lower blood pressure. This bean soup is easy to operate, viscous and slightly spicy, promotes digestion and can also move the stomach and intestines, it is the best choice for autumn and winter. Let’s take a look at how to do it!
How to make chili bean chowder
Step 1
Mexican pinto beans are soaked in water for 24 hours
Step 2
Fry the bacon and set aside
Step 3
Mince the garlic and put it in the pan with the beans and bacon Add the chicken broth and beer mix Add water and run out of beans 3 to 4 cm. Bring to a boil over high heat, then reduce heat and simmer for 2 to 3 hours until beans are tender.
Step 4
After the beans are boiled add the diced onion and jalapeno peppers. Add cumin paprika to taste with black pepper and salt and simmer over low heat for 30 minutes.
Step 5
Finally, add diced tomatoes to taste with MSG or chicken essence and continue to simmer for 30 minutes. until the bean soup is soft and thick.
Step 6
After stewing, take it out of the pot, chop the coriander and put it on the bean soup, add a little decoration, and you’re done! The bean soup has a thick and silky taste, slightly spicy and fragrant meat, bright color, and full of strong exotic style, it is definitely an excellent choice for weekend flavors!
Cooking tips for chipotle bean chowder
If you can buy Goya ham seasoning instead of MSG, the taste will be more authentic.