COWBOY BEANS
Provided by Marcela Valladolid
Time 2h22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
- Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
- Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
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
COWBOY BACON BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
- In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.
DRUNKEN COWBOY BEANS
I got the original recipe from a friend but then I kicked it up and made it drunk. It's way better with the tequila and tasso or chorizo sausage, but you can use your favorite sausage or even ground beef if you like. This goes great with BBQ, steaks, or any Tex-Mex dishes that need a little side kick.
Provided by Donna Graffagnino
Categories Other Main Dishes
Time 3h50m
Number Of Ingredients 11
Steps:
- 1. Saute onions in a little olive oil, add spices and sausage. Cook till onions are clear. Add drained beans and enough water to cover. Bring to boil and reduce to simmer for 1 1/2 hours.
- 2. Add salsa and tequila, cook until beans are tender, about another 1 1/2 hours, adding water if needed, but not too much. Beans should be thick.
- 3. Taste and add salt and pepper as needed. Garnish with chopped cilantro or sliced jalapenos if desired.
MEXICAN BEANS
Wonderful Mexican beans to serve as a side dish with your meal.
Provided by sheilamichael
Categories Side Dish Beans and Peas
Time 4h20m
Yield 24
Number Of Ingredients 7
Steps:
- Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
- In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
- Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g
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 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
DRUNKEN BEANS
Make and share this Drunken Beans recipe from Food.com.
Provided by Dancer
Categories Beans
Time 58m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large saucepan over medium- high heat.
- Add the onion, 1/2 teaspoon or so of the pepper, and a little salt.
- Saute about 3 minutes.
- Turn heat to high and add 1/4 cup vodka and the vinegar.
- Reduce to a glaze and add more vodka, salt and pepper.
- Repeat with the final 1/4 cup of vodka.
- When the liquid has evaporated, add the green beans and cover with water.
- Add more salt and pepper and let boil over high heat until all the cooking liquid has evaporated and forms a glaze on the vegetables.
- This should take about 35 to 40 minutes.
EASY COWBOY BEANS
My family eats this as a main dish, usually with cornbread, but it's a wonderful side dish for picnics, potlucks, and camping. We like it sweet, so we add another 1/4 cup of brown sugar, but you could also spice it up by adding jalapenos or another kind of chilies. It's even good cold! It freezes very well, too.
Provided by Frenzied Feline
Categories Pork
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crispy. Drain and crumble. Put in large pot.
- Brown ground beef and onions together. Drain. Add to pot. (Bacon can be cooked with the ground beef and onions if cut into chunks. I use kitchen shears to just cut through all the slices--into about 1-1/2" chunks.).
- Add the rest of the ingredients to the pot. DO NOT drain the beans! Stir everything together.
- Bring to a boil, then turn down heat and simmer for about an hour. If you're going to let it simmer, don't add the lima beans right away, as they tend to fall apart.
- These are generally better the next day, but are might fine the same day!
Nutrition Facts : Calories 532.7, Fat 18.8, SaturatedFat 6.5, Cholesterol 42.7, Sodium 964, Carbohydrate 71.7, Fiber 13, Sugar 31, Protein 21.7
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
DRUNKEN BEANS
Provided by Reed Hearon
Categories Beer Bean Side Bake Bacon Jalapeño Oregano Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
- Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)
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SLOW-COOKER DRUNKEN BEANS RECIPE - TABLESPOON.COM
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Cuisine MexicanCategory Side DishServings 8Total Time 6 hrs
- In a large skillet over medium-high heat, add bacon and cook, stirring occasionally, until crispy. Add onion, serrano pepper, garlic and cilantro. Season with salt and pepper to taste and cook until onion is tender and fragrant. Add bacon mixture to slow cooker. (If your slow cooker has a sauté mode, you can do this step right in the slow cooker.)
- Add the soaked beans, beer and broth to the slow cooker. Cover and cook on Low heat setting 6 to 8 hours (slow-cooker temperatures will vary).
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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.
- When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
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- Soak the beans overnight (12 hours) in 6 cups of water. Drain and rinse the beans. Add the beans and 6 cups of water to a pot and simmer for approximately 3 hours or until tender. Add the bouillon cube to the pot.
- Saute the chorizo sausage and bacon over medium heat. Cook until the bacon is crisp and the sausage is cooked through.
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- Whisk the marinade ingredients. Carefully run your fingers over the breast meat, drumsticks, and thighs and under the skin to loosen it, being careful not to tear the skin. Spoon some of the marinade under the skin directly on the breast meat and thighs and rub it into the meat. Spread the remaining marinade all over the outside of the chicken, especially the legs. Discard any excess marinade.
- Pour ½ cup beer into the center cup of a Weber Gourmet BBQ System™ poultry roaster. Place the chicken over the center cup so it sits securely. If you don't have a poultry roaster, open the can of beer and pour out about two-thirds (reserve for the beans). Using a church key–style can opener, make two more holes in the top of the can. Place the can on a solid surface, and then lower the chicken cavity over the can. Tuck the tips of the wings behind the chicken’s back.
- Place the poultry roaster with the chicken (or the chicken-on-a-can, balancing it on its two legs and the can like a tripod) over indirect medium heat, close the lid, and cook until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 160º to 165ºF, 1¼ to 1½ hours. Check at the halfway point, and cover the wing tips with foil if they begin to brown too quickly. Remove the poultry roaster or chicken-on-a-can from the grill and let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the roaster or can. Shred or cut the meat into bite-sized pieces.
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