Ingredients
- 1 lb dried red beans, such as rio zape
- ½ lb dried small white beans, such as alubia blanca
- 1-2 T bacon grease
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 12-oz bottle of Mexican lager
- water to cover by 4 inches
- 1 t sea salt
- For the soup:
- ½ lb bacon, cooked until crispy and set aside
- 1-2 T bacon grease
- 2 onions, chopped
- 1 sweet bell pepper, chopped
- 6-8 garlic cloves, minced
- 2 t cumin
- 1 t smoked paprika
- 1 t ancho chile powder
- ½ t mexican oregano
- 1-4 T red wine vinegar to deglaze, maybe more than once
- 1 15-oz can fire roasted tomatoes
- salt, red wine vinegar and honey to taste
- for garnish: chopped cilantro, sour cream, hot sauce, chile pepper flakes, crumbled bacon, queso fresco (we used feta), tortilla chips
View Full Recipe at The Spiced Life
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