Borracho Drunken Beans Recipes

BORRACHO BEANS

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.

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).

BORRACHO BEANS (DRUNK BEANS)

Steps:

• Cook bacon, drain on paper towels and chop when cooled. (I usually saute some onion in the bacon grease and put everything into the pot of beans)
• Cook beans according to instructions on package.
• After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
• Cover and continue to cook for an additional 30 minutes or until beans are tender.
• Serve immediately or refrigerate overnight.
• You can add fresh jalapeno at the same time you add the tomatoes for an extra kick!
• *I use Texas Spice Company Bean Seasoning and it is sold only at all H*E*B Grocery Stores.

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 ("DRUNKEN") BEANS

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.

BORRACHO BEANS OR DRUNKEN BEAN SOUP

Steps:

• In a soup kettle fry the bacon until barely slightly crispy.
• Add remaining ingredients and simmer about 30 - 40 minutes over medium heat until all the vegetables are tender and the broth is slightly thickened.
• Garnish with a bit of chopped cilantro before serving.