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)
Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes.
Provided by Isabel Eats
Categories Side
Time 10h45m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 /12th of recipe, Calories 235 kcal, Carbohydrate 28 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 329 mg, Fiber 6 g, Sugar 3 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
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
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.
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.
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.)
FRIJOLES BORRACHOS - MEXICAN DRUNK BEANS
This our secret family traditional recipe for "frijoles borachos" translates into "drunk beans. What many people call frijoles a la charra or frijoles charros! These are great for any time especially when you make carne asada.
Provided by Spyce
Categories Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 346.7, Fat 11.1, SaturatedFat 3.6, Cholesterol 15.4, Sodium 203.2, Carbohydrate 43.2, Fiber 10.2, Sugar 4.2, Protein 16
MEXICAN DRUNK BEANS
Ohhh this is soooo good. I had this for the first time this past year while tailgating at a ND game!! Thanks to the firefighter (who came with our friend Pat) for this recipe. What a chef!
Provided by Carrie in Indiana
Categories Pork
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through.
- Add diced onion and chilis and heat until onions are translucent.
- Add all tomatoes, salsas and beer.
- Heat until boiling. Stirring lightly to mix flavors.
- Add jar of pinto beans WITH liquid.
- Again, heat to boiling.
- Add cilantro.
- Stir to mix and serve with sour cream!
Nutrition Facts : Calories 394.4, Fat 22.6, SaturatedFat 7.4, Cholesterol 34.9, Sodium 1131.5, Carbohydrate 30.2, Fiber 7.5, Sugar 3.6, Protein 14.3
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
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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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