Frijoles Borrachitos Refried Beans W Beer Food

FRIJOLES BORRACHOS: DRUNKEN BEANS

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 BEANS (FRIJOLES BORRACHOS)

Steps:

• Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
• Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
• Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
• Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
• Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
• Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
• Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
• Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
• Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
• Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
• Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.

FRIJOLES BORRACHOS - MEXICAN DRUNK BEANS

Steps:

• Rinse and pick over beans and clean them out.
• Add the beans and the garlic in a large pot of water and bring to a boil.After the water boils reduce heat and cook over medium heat for 1 to 1½ hours until they are tender but still firm.
• While beans are cooking cut and cook bacon, till its fully cooked and set aside.
• In another frying pan add 2 cups of ham and 2 cups of chopped smoked sausage.*Both cut into small cubes. Brown the ham and sausage for about 7-10 minutes, and set aside.
• Add the can of beer to your beans before the they are fully cooked and let simmer till the beans become fully cooked.
• When the beans are fully cooked, add the all the remaining ingredients into the pot ( a whole bunch of chopped cilantro, diced jalapeno peppers, diced onions, diced tomatoes, cooked bacon, ham, and sausage) . Let the beans come to a boil after you add the remaining ingredients. This recipe will not need salt because there is already enough of that coming from your beer, bacon and ham and sausage. The secret is in the cilantro and the beer. The more cilantro and beer the more flavorful!
• *For those of you that don't eat pork, you can use turkey ham, turkey bacon and turkey sausage. The taste is just as flavorful.

FRIJOLES BORRACHO (DRUNKEN BEANS)

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).

FRIJOLES BORRACHOS

Steps:

• Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
• Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
• Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.

FRIJOLES BORRACHITOS-BEANS WITH BEER

Steps:

• Soak beans in 4 cups water at least 5 hours.
• Place in large stockpot.
• Add beer and bring to a boil.
• Cover and simmer 1 1/2 hours.
• Cook bacon until crisp, drain and crumble.
• Add bacon to beans along with onion, tomatoes, cilantro, salt and red pepper.
• Cover and simmer for 30 minutes.