Chicken enchiladas smothered in sour cream sauce and borracho beans

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
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


  • 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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