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.
ANITA'S CHEATER BEANS
Steps:
- In a large saucepan, fry the bacon over medium heat for 3 to 4 minutes. Then add the onions and cook until the bacon is cooked but not crisp and the onions are translucent, another couple of minutes. Do not drain the bacon grease because it gives the beans a good taste. Add the beans, peppers, tomatoes, garlic and 1 1/2 cups water, and cook for 10 to 15 minutes. Add some salt and pepper and the cilantro and remove from the heat.
JEN'S CHEATER BORRACHO PINTO BEANS
Here is my secret recipe! I was in a hurry to make beans one day and discovered if you rinse the canned pinto beans in hot water and add to the other ingredients, it did not taste much different that the old fashioned soaking method. This is also the non-alcoholic version of borracho beans. I am sure that you can sub a beer for some of the water and it would taste good too. All amounts are a guestimation.
Provided by JenJenMarie
Categories Beans
Time 45m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon & onion together in large pot. Do not add oil.
- When bacon and onion are almost done, stir in garlic. Do not drain bacon grease!
- Add can of rotel with juice. Stir all together.
- Add pinto beans, seasoning to taste, and water to cover the beans. I just pour the seasoning in and stir until the water turns orangey-red.
- Cook on low until ready to serve.
- Add cilantro & serve.
- I also make this in a crockpot and simmer it all day, nobody will ever know the difference!
Nutrition Facts : Calories 303.9, Fat 5.3, SaturatedFat 1.6, Cholesterol 6.2, Sodium 77.8, Carbohydrate 48.5, Fiber 16.3, Sugar 1.1, Protein 17.4
ONE-POT TEXAS BORRACHO BEANS
I got this recipe from a coworker whose wife made borracho beans for a work function. They are easy to make and go great as a side dish with BBQ or Mexican food.
Provided by Lori
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
- Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
- Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.5 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 891.6 mg, Sugar 2.9 g
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
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
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