Instant Pot Borracho Beans Food

INSTANT POT BORRACHO BEANS

Steps:

• Turn the Instant Pot to the saute setting. Add olive oil.
• Saute the bacon chunks for 2-3 minutes or until they start to brown. They do not need to be crisp.
• Add the onion, garlic, jalapeno, and red pepper. Sautee another 2-3 minutes.
• Turn the Instant Pot off. Add chicken broth and deglaze the bottom of the Instant Pot.
• Add Mexican beer, pinto beans, cumin, chili powder, salt, and pepper and stir.
• Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position.
• Turn to the pressure cooking setting. Set the time for 35 minutes. If you soaked the beans ahead of time, set the time for 20 minutes.
• When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
• Carefully open the lid. Add the diced tomatoes. Stir the beans. Taste and add salt and pepper if necessary.
• Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position. Set to pressure cook for 3 minutes.
• When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
• Stir in the cilantro just before serving

INSTANT POT® BORRACHO CRANBERRY BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
• Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

BORRACHO BEANS FROM SCRATCH

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.

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).

BEST DAMN BORRACHO BEANS PERIOD!

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.