![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/07\/20190705_190403-300x295.jpg\")
Homemade bean and rice burritos with some extra cotija<\/a> we also had lying around sounded like a perfect dinner to me.<\/p>\n I just needed the beans recipe. Thankfully, Homesick Texan<\/a> was right there with three ways to make pinto beans, each building on the recipe before it. Because I always do too much, I of course, opted for the third one that had all the flavors and ingredients, and took the most time.<\/p>\n These beans were not meant to be made for a casual weeknight dinner, but the leftovers definitely will, and have.<\/p>\n I mostly followed the recipe but I decided against buying two different kinds of pork and met in the middle with thick-cut bacon. I also reduced the jalapenos and replaced one with a poblano to keep the spiciness to medium (It probably would have been fine but my way was good for me). I also made an error in recipe-reading so an adequate substitute is provided.<\/p>\n Here\u2019s what I did, based on the borracho beans recipe from Homesick Texan:<\/p>\n Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Chop up all but 4 strips of (uncooked) bacon and add to a Dutch oven on medium heat. Add onions, garlic, and salt, as desired. Cook for 3 to 5 minutes. Drain the beans and add them to the pot with water to cover by about 2 inches. Bring the pot to a boil.<\/p>\n Cover, reduce heat, and simmer for about an hour. (At about a half-hour, I covered partially as I had added too much water, so check water levels and adjust as necessary.)<\/p>\n Meanwhile, cook remaining 4 pieces of bacon. Add the cooked bacon pieces to a blender with tomatoes (or tomatoes and broth, as it were), jalapenos, poblano, chipotles, and cilantro. Blend until smooth, about 1 minute. Once beans are mostly cooked through, after an hour, add the blended mixture to the pot.<\/p>\n Cook another 20 minutes, covered or uncovered as appropriate to adjust liquid level to your choosing. Add beer about 10 minutes before ready; add jalapeno pickle juices, about 5 minutes before ready, and simmer uncovered.<\/p>\n Let cool slightly and enjoy with more beer, and perhaps some Mexican rice.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" We\u2019ve had a bag of dried pinto beans sitting on a shelf for a few months, which neither of us now remembers why we bought it. So, when I thought about making Mexican rice, I figured I may as well come up with a recipe for using those pinto beans. Homemade bean and rice burritos … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/07\/20190705_190548-300x268.jpg\")
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