Taco Cabana Borracho Beans Food

BEST DAMN BORRACHO BEANS PERIOD!

Best Damn Borracho Beans Period! image

Make and share this Best Damn Borracho Beans Period! recipe from Food.com.

Provided by Texas Pete

Categories Beans

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

2 -3 lbs pinto beans
2 small white onions
2 fresh jalapenos (optional)
6 garlic cloves, minced
4 small roma tomatoes
1/4 cup fresh cilantro, chopped
3 smoked ham hocks
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
1 tablespoon black pepper
1 1/2 tablespoons kosher salt
1 tablespoon cumin
2 table spoons bacon drippings
32 ounces chicken stock
12 ounces dark beer (optional)

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.

BORRACHO BEANS FROM SCRATCH

Borracho Beans from Scratch image

I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)

Provided by Chef Howe

Categories Beans

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dried pinto bean
3 quarts water
12 ounces dark beer (Mexican)
3 garlic cloves, minced
1/4 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon Mexican oregano
3 -6 jalapeno peppers, seeded and minced
1 lb bacon, cut into 1-inch pieces and fried crispy
1 medium onion, chopped
3 roma tomatoes, chopped
1 cup cilantro, chopped

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.

Nutrition Facts : Calories 328.5, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 366.3, Carbohydrate 27.4, Fiber 6.5, Sugar 1.8, Protein 13.1

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