Borracho Beans

Since the beginning of May when the Food 52 Facebook Cookbook Club started cooking out of Ama I have made these twice and thought they need to be something of a staple.  I had cranberry beans on hand pre-pandemic, and they are a bit bigger and plumper than pinto beans and therefore quite good.

• 4 slices bacon
• 1 poblano pepper, diced
• 1 serrano, sliced
• 1/2 onion , diced
• 4 cloves garlic , minced
• 225 gm dried cranberry beans
• 12 ounces beer
• 1-2 c. water
•  1/2 c. chopped cilantro, can be stems only
• 1 tomato chopped
• 1/2 tsp. cumin
• 1/2 trp. coriander
• Salt to taste

•  Soak the beans overnight, drain the next day.
• Cook the bacon over medium high heat until browned and crisp.
• Saute the peppers and onion in the pot until tender. Add in the garlic and cook an additional 30 seconds. 
• Add in the pinto beans, beer, cilantro, tomato, oregano, cumin and coriander. 
• Bring to a simmer, let the beans simmer covered for about 30-60 minutes over medium heat. Add water to keep the right amount of sauce.
• Serve warm.