Chicken enchiladas smothered in sour cream sauce and borracho beans

Ingredients

• 1 pound of pinto beans
• 1 small sweet onion
• 1 fresh jalapeno
• 1 1/2 teaspoon jarred garlic
• 2 small roma tomatoes
• 4 strips of cooked bacon, crumbled
• 1 tablespoon bacon drippings
• 1/2 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 tablespoon black pepper
• 3/4 tablespoon salt
• 1/2 teaspoon cumin
• 12 ounces chicken broth

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Preparation

• Empty bag of dry pinto beans into a colander, and rinse beans thoroughly.
• Pour 8 cups of water into a large stock pot. Bring the water to a boil.
• Pour the beans into the boiling water, and reduce heat to a simmer. Simmer beans for 2 hours, adding hot water if needed.
• After 2 hours drain the beans in a colander and rinse well with cool water. While the beans are cooking, cook the bacon.
  
• Place the cooked bacon strips on a plate with a paper towel on it. Pour 1 tablespoon of drippings into a glass container and save for later. When bacon has cooled, crumble 4 slices into a small bowl and save for later.
• Use a food processor or blender to puree the tomatoes, onion, and jalapeno together. Add the salt, pepper, paprika, cumin, crumbled bacon, bacon drippings, chili powder, and garlic to the pureed vegetables.
• Pour cooked and rinsed pinto beans into a stock pot. Add the vegetable mixture to the beans, then pour in the chicken broth. Mix well. Simmer over low-medium heat, covered, for 2 1/2 hours. Stir occasionally.

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