BORRACHO BEANS FROM SCRATCH
I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)
Provided by Chef Howe
Categories Beans
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
- Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
- In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
- Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.
Nutrition Facts : Calories 328.5, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 366.3, Carbohydrate 27.4, Fiber 6.5, Sugar 1.8, Protein 13.1
BORRACHO BEANS
These Borracho beans ("Drunken" beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 1h45m
Number Of Ingredients 18
Steps:
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving 1/4 cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
Nutrition Facts : Calories 305 kcal, Carbohydrate 41 g, Protein 17 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 443 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
BORRACHO BEANS
Steps:
- In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.
BORRACHO BEANS
Make and share this Borracho Beans recipe from Food.com.
Provided by Chris from Kansas
Categories Beans
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Simmer for 30-45 minutes, adding water if mixture gets too thick.
FRIJOLES BORRACHOS
Steps:
- To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.
FRIJOLES BORRACHOS: DRUNKEN BEANS
Provided by Aarón Sánchez
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
- Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
- With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
BORRACHO ("DRUNKEN") BEANS
When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.
Provided by lecole54
Categories Beans
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak pinto beans overnight.
- In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.
- When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.
- Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.
- In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.
- Like all beans, they taste even better after a day or two & the leftovers freeze well.
Nutrition Facts : Calories 214.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 2, Sodium 33.9, Carbohydrate 35.4, Fiber 11.3, Sugar 2.4, Protein 11.6
SOUTH TEXAS BORRACHO BEANS
These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.
Provided by CAL
Categories Side Dish Beans and Peas
Time 10h
Yield 6
Number Of Ingredients 9
Steps:
- Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
- Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
- Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.
Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g
BAKED BEANS FROM SCRATCH
Navy beans, molasses, and maple syrup combine to make this classic dish at home.
Provided by wkndyummychef
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
- Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
- Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
- Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g
EASY AND DELICIOUS BORRACHO BEANS
I wanted Borracho Beans as a side dish but didn't want to make the beans from a dried state. This recipe uses canned beans but it is so good you wouldn't know it! You can't really substitute the beer in this recipe because Borracho Beans means "drunken" and without the beer... well they just wouldn't be Borracho Beans! Also, these beans are intended to be "soupy" so if you like your beans with a thicker sauce (like me!), either use 1/2 the beer or simmer the beans longer (this is what I do).
Provided by Sooz Cooks
Categories Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sized sauce pan, fry bacon and onion until the bacon is crisp (stirring often to make sure onion doesn't burn).
- add pinto beans, ro-tel tomatoes, chilies, garlic and beer to the pot.
- Bring to a boil, reduce heat to medium-low and simmer uncovered for about 20 minutes or until the sauce is to your desired thickness (if you have longer, it's better!).
- Stir in cilantro and garnich with lime or cheese or both!
Nutrition Facts : Calories 208.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.7, Sodium 346.3, Carbohydrate 33.5, Fiber 10.4, Sugar 1, Protein 11.2
BEST DAMN BORRACHO BEANS PERIOD!
Make and share this Best Damn Borracho Beans Period! recipe from Food.com.
Provided by Texas Pete
Categories Beans
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 1 hour.
- Strain the beans, and discard water. Bring another 8 cups of water, and 32 ounces of chicken stock to a boil.
- While beans are starting to boil, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. (Remove fat and bones when your beans are done.).
- Cut veggies into small pieces, then combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours, or until tender. Remove fat when finished. Taste, add more seasoning if needed.
BORRACHO BEANS
I love to pull out my slow cooker and let these beans simmer all day, filling the whole house with their amazing aroma. The key to a good bean dish is carefully picking over the dried beans before you cook them, discarding any that are discolored or shriveled. Use any chunky tomato salsa you like; it adds color and heat, so choose accordingly. I usually save the fat that comes from frying the bacon for these beans and use it to make unbelievably good Refried Beans (page 130). Sofrito is a combination of aromatic ingredients that are cooked slowly to release their flavor. It is used as the base of many dishes in Latin American and Caribbean cooking. I usually buy prepared sofrito seasoning paste sold in individual packets and located in the spice or Latin food aisle at the grocery store.
Yield makes about 8 cups brothy beans; 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.
- To soak the beans overnight, transfer them to a large mixing bowl. Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
- Alternatively, to soak the beans more quickly, transfer them to a large saucepan. Add cold water to cover by 2 inches. Bring to a rapid boil over high heat and boil for 2 minutes. Remove the pan from the heat, cover, and let stand 1 hour.
- Meanwhile, in a small skillet over medium heat, fry the bacon until it's cooked but not crispy. Transfer to a paper towel-lined plate and set aside. If desired, pour off the bacon grease into a small container and reserve for making Refried Beans (page 130).
- Drain and rinse the soaked beans and place in a Crock-Pot. Add boiling water to cover by 1 inch. Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
- About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired. About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
- When the beans are fully cooked, taste and season as necessary with salt and pepper. Ladle the beans into shallow soup bowls, top with cilantro, and serve.
BORRACHO BEANS
Provided by Robb Walsh
Categories Beer Bean Tomato Side Super Bowl Bacon Spice Boil Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
- Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.
BORRACHO BEER BEANS
This originally came from a friend of mine, and I tweaked it just a little. Make sure you use a good full-bodied beer in this, not a light beer. I used Michelob Ultra Amber, and the smell while it was cooking was wonderful. The Goya ham seasoning is a dry mix, picture of a pig on the box, usually near the soups. I guessed on the size of the packet because it was required to submit - the box is 1.41 oz and it contains 6 or 8 packets. Prep/cook time does not include soaking beans overnight.
Provided by jaynine
Categories Beans
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight in water, drain when ready to cook.
- In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
- Bring to a boil, reduce heat, cover and simmer 2-3 hours.
- Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
- Simmer another 30 minutes or so.
- Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
- Simmer another 30 minutes.
Nutrition Facts : Calories 226.4, Fat 14.3, SaturatedFat 4.6, Cholesterol 19.3, Sodium 1010, Carbohydrate 13.7, Fiber 1.5, Sugar 2.2, Protein 9.9
BORRACHO BEANS
A traditional Mexican bean soup, kicked up with serrano peppers and beer. This is a very forgiving recipe - add, subtract, substitute to your heart's content.
Provided by SusieQusie
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sort through the beans. Look for small rocks and debris.
- Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there may be sand and debris at the bottom of rinse bowl.
- Fill bowl with water and soak beans overnight. Drain off soaking water.
- In a large soup pot, bring 3 quarts of water to a boil and add beans & beer.
- Lower heat to simmer, cover pan and cook about 2 hours.
- When the beans are light brown and soft, add salt, garlic and serrano peppers.
- In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans.
- Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.).
- Serve with flour or corn tortillas. Cornbread is great, too!
- *If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".
Nutrition Facts : Calories 721.9, Fat 35.4, SaturatedFat 11.6, Cholesterol 51.4, Sodium 661.8, Carbohydrate 66.5, Fiber 15.8, Sugar 3.7, Protein 30.4
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