borracho baked beans

How To Make borracho baked beans

• 1

  Soak uncooked beans for 1 hour. Drain/rinse and set aside. In a saucepan add fresh garlic, dried ancho chili pods, and salt/pepper to taste.
• 2

  Add just enough water to cover chili pods. Simmer until soft. Save 1/4 c of ancho juice to add in the blender.
• 3

  In the blender add cooled contents and puree. Strain/add contents in a bowl and set aside.
• 4

  Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on medium.
• 5

  When the 2 hours has passed then add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon.
• 6

  Cook for another 2 hours and add water if needed.
• 7

  Add rum, brown sugar, strained chili puree, and cook for the remaining 2 hours. I separated the cooking times to slowly build up the flavors and to help the brown sugar/ rum to slightly thicken.
• 8

  Serve in a bowl and garnish with queso fresco.
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