Side Dishes: Beans -- Borracho

Cooked pinto beans (as per previous recipe)

1 large tomato

1 medium onion (preferably sweet)

3 Serrano peppers (or up to 6 depending on how caliente (hot) you want it

1 stalk of cilantro

Chop up the onion, tomato, and chilies into small pieces and add all three into the already cooked pinto beans and raise the temperature on the burner to medium heat and allow to boil for about 45 minutes, stirring often.

Afterwards lower the heat to a low setting (simmer) and add the chopped up cilantro. After about 15 minutes, it is ready to serve.

Recipe courtesy of Richard Tamez