KIKI'S BORRACHO (DRUNKEN) BEANS
Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.
Provided by KIKI810
Categories Side Dish Beans and Peas
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Soak beans in a large pot of water overnight.
- Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
- With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.8 g, Cholesterol 0.5 mg, Fat 1 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 1073.5 mg, Sugar 4.6 g
FRIJOLES BORRACHO (DRUNKEN BEANS)
A specialty of Monterrey, these savoury beans are cooked with beer; hence, their intoxicating name. From Sunset Mexican Cookbook.
Provided by Heydarl
Categories Beans
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
- Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
- Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
- Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
Nutrition Facts : Calories 298, Fat 5.6, SaturatedFat 1, Cholesterol 1.4, Sodium 364.2, Carbohydrate 44.1, Fiber 10.6, Sugar 3.6, Protein 15.4
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 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
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
MEXICAN DRUNKEN BEANS
Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco.
Provided by gem
Categories Side Dish
Time 10h20m
Yield 8
Number Of Ingredients 12
Steps:
- Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
- Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
- While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
- Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
- Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
- Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 41.8 g, Cholesterol 42 mg, Fat 15.9 g, Fiber 16.8 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1537.2 mg, Sugar 2.1 g
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.
FRIJOLES BORRACHOS (DRUNKEN BEANS)
Provided by Ericka Sanchez
Time 2h40m
Yield 16
Number Of Ingredients 11
Steps:
- Directions: Combine beans, water and beer in a large pot; bring to a boil. Reduce heat to low. Cover and simmer for 1 1/2 hours. Fry bacon and onion in a medium-sized frying pan over medium heat. Cook until bacon is crispy. Add garlic, salt, Serrano pepper, and bacon and onion mixture to the beans. Simmer beans for 1 additional hour. Remove beans from heat. Stir in chopped tomatoes and cilantro, and serve with warm corn tortillas. Ericka Sanchez is the creator and recipe developer at the award-winning www.NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.
Nutrition Facts : Serving Size 1 Cup
BORRACHO BEANS AND RICE
I bought a can of cattle beans and a very similar recipe was on the label. I embellished it a bit. Normally, bacon goes into burracho beans. I happened to have some Mexican chorizo and used that instead. If you don't want your "drunken" beans drunk, use chicken broth instead. (But, it's better with beer!)
Provided by Carolyn Haas
Categories Bean Soups
Time 50m
Number Of Ingredients 17
Steps:
- 1. Spray large skillet with olive oil or Pam. Add chorizo, break up and cook on medium-high.
- 2. Add onions and peppers while continuing to stir and break up until it starts to brown. Add garlic, cumin, ground chili and oregano. Cook for another minute or two. Don't let the garlic burn.
- 3. Add drained beans, can of tomatoes with chiles, and beer. (If it seems like too much beer, only pour in half and drink the rest!) Simmer together for about 20 minutes.
- 4. Add cilantro and cook for another 5-10 minutes. Taste for salt and pepper.
- 5. When serving, add a scoop of rice to the bottom of each bowl. Add beans and sprinkle on some bacon bits, cojita cheese crumbles and scatter chopped green onion on each bowl.
BORRACHO BEANS OR DRUNKEN BEAN SOUP
This is a very quick and very tasty short cut to borracho bean soup. Makes a filling meal for two and is easily doubled or tripled. If you don't like spicy get the can of pintos without jalapenos and then add only one or two jalapenos without the seeds. We love spicy so we kick it up all the way. We love this soup with cheese quesadillas and homemade flour tortillas. Yum!
Provided by MissMia
Categories Beans
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle fry the bacon until barely slightly crispy.
- Add remaining ingredients and simmer about 30 - 40 minutes over medium heat until all the vegetables are tender and the broth is slightly thickened.
- Garnish with a bit of chopped cilantro before serving.
Nutrition Facts : Calories 734.4, Fat 32.4, SaturatedFat 10.5, Cholesterol 46.2, Sodium 584.2, Carbohydrate 72, Fiber 21.3, Sugar 5.5, Protein 29.5
FRIJOLES BORRACHOS (DRUNKEN BEANS)
Slow simmered pinto beans, frijoles borrachos, or "drunken beans" get their flavor from dark Mexican beer and bacon. Juicy and bursting with flavor!
Provided by Rachel Gurk
Categories Main Dish
Time 2h50m
Number Of Ingredients 15
Steps:
- Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
- In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
- Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add beer and scrape any brown bits off the bottom of the pot.
- Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
- Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.
Nutrition Facts : Calories 279 kcal, Carbohydrate 34 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 408 mg, Fiber 8 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BORRACHO BEANS (FRIJOLES BORRACHOS)
Borracho beans, or frijoles borrachos are flavorful, savory, and the perfect Tex Mex side dish! Pinto beans cooked up with bacon, onion and garlic all simmered in a dark beer broth for even more flavor.
Provided by Serene
Categories Side Dish
Time 10h30m
Number Of Ingredients 15
Steps:
- Soak Beans: Sort through the beans, then pour into a colander and rinse off. Add the beans to a large bowl and cover with water. Set aside to soak for at least 8 hours or overnight. After they have doubled in size, drain the excess water and rinse the beans off.
- Cook Beans: Add the beans to a large pot or dutch oven and cover with water, about 8 cups, enough to cover by 2 inches. Add the bayleaves. Bring to a boil and then reduce heat to medium allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
- Drain: Drain the beans, reserving about 1/3 a cup of the bean broth from cooking the beans, and set aside. Rinse out the pot and wipe dry.
- Cook Bacon: Heat the large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot.
- Cook veggies: Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender. Add in the garlic and cook an additional 30 seconds.
- Make Broth: Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt.
- Simmer: Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat.
- Add Bacon: stir in the bacon and diced cilantro before serving.
Nutrition Facts : ServingSize 1, Calories 400 kcal, Sugar 2 g, Sodium 490 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 60 g, Fiber 20 g, Protein 22 g, Cholesterol 10 mg
FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS
Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak!
Provided by Mamas Kitchen Hope
Categories Black Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
- Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
- In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
- While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
- Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
- Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
- Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
- Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
- Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
- Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
- Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.
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.
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
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.
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DRUNKEN BEANS (FRIJOLES BORRACHOS) - GIMME SOME OVEN
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- Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
- Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
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