Kitchen Recipe: Reposado Game Day Beans

You can find a variety of recipes for Borracho Beans, but these are our favorite and include Casa Capistrano Reposado Tequila in a unique way.  For a full batch of beans, we use 8oz of Casa Capistrano Reposado tequila.  These beans are great for game day, pot-luck, for a conversation piece, or to pair with cornbread on a chilly day.

---

Ingredients
1 lb. pinto beans, 1 GALLON of water w/ 3 Tbsp Kosher salt
                   or
111oz can of Bush's Pinto Beans (Shortcut method)

1 Poblano chile
1 Red Bell Pepper
1 Jalapeño pepper

2 packets of Sazón Goya seasoning with Cilantro Y Achiote
1 bay leaf
Salt and Pepper to taste

2 Tbs. vegetable oil
1 medium yellow onion, halved and sliced
1 medium white onion, halved and sliced
3-4 fresh pieces of cilantro with stems attached

2 Tbsp. vegetable oil for peppers
8oz Casa Capistrano Reposado Tequila (separated into four two oz portions)
1 bottle of beer (Mexican or Texas preferred)

Directions
0. Plan if you are going to use dry beans or one 111oz can of Bush's Pinto Beans as a shortcut. For the shortcut method, use the can of beans in a large pot and skip to step 3.
1. Sort and rinse dried beans and put them in a large pot.
2. Add the gallon of water and 2.5 tablespoons of Kosher salt.  Soak the beans at least eight hours or overnight. Then drain and reserve.
3. Remove the stems and cut the Poblanos in half lengthwise.  Remove seeds. Make one slice into one side of the Jalapeño lengthwise and reserve for later.
4. Place the poblanos, skin side up, on baking tray and broil for 10-15 minutes until well blistered and partially blackened.
5. Place roasted peppers directly into a Ziplock bag, push out the air and close. This will steam the peppers and loosen the skins.
6. Peel off skins, slice lengthwise to quarter inch wide strips, cut strips into 1 in long strips. Reserve.
7. Rinse fresh cilantro and reserve.
8. If you soaked dry beans, drain and set aside. If using a large can of beans, open can but do not drain.
9. Heat oil in a large nonstick pot, over medium high heat, and sauté the onions with salt until translucent and they start brown, about 10 minutes.  Add the beans and cilantro.
10. In a large frying pan, heat the other oil. Add the sliced bell peppers.  Stir briefly 2-4 minutes. 
11. Add 2oz of Tequila to deglaze and flambe. When the flames die down, carefully remove the pan from the stove, add the next 2oz of Tequila and continue repeat this process until all tequila has been cooked and free of alcohol. Beware that to flambe the peppers, you will need to carefully manage the flames in a safe way.   You can boil out the alcohol without flambe.  Use your own discretion.
12. Add the contents of the peppers with any remaining liquid to the large pot.
13. If using dry beans in this recipe, add 3 cups of water to the large pot.
14. Mix contents well.  If you used dried beans, add salt as needed.
15. Add the two packages of Goya seasoning.  Add bay leaf.
16. Add black pepper as desired.  Place jalapeño on top, cover, and slow simmer until beans are ready. Canned beans will be ready in 20 minutes. Recipe with dried beans may take several hours. Add water as necessary.
18. Add the beer.
19. Continue cooking over for 30-40 minutes.  If broth is too thick, add more beer. If too thin, uncover and simmer some.  If not spicy enough, add cayenne to taste. Adjust salt.
20. Serve with optional chopped onion, lime wedges, cheese, or cornbread on the side.