Chicken enchiladas smothered in sour cream sauce and borracho beans


- 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


Step 1

Empty bag of dry pinto beans into a colander, and rinse beans thoroughly.

Step 2

Pour 8 cups of water into a large stock pot. Bring the water to a boil.

Step 3

Pour the beans into the boiling water, and reduce heat to a simmer. Simmer beans for 2 hours, adding hot water if needed.

Step 4

After 2 hours drain the beans in a colander and rinse well with cool water. While the beans are cooking, cook the bacon.

Step 5

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.

Step 6

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.

Step 7

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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