Drunken Pinto Beans Recipes

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DRUNKEN BEANS



Drunken Beans image

Provided by Molly O'Neill

Categories     appetizer

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 9

2 slices bacon, diced
1 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups pinto beans, soaked overnight and drained
1 quart chicken broth, homemade or low-sodium canned or water
2 cups beer
2 to 4 jalapeno chilies, thinly sliced, with seeds
Salt and freshly ground pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Place the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and discard. Add the onion and garlic and cook until soft, about 5 minutes. Add the beans, the broth or water and the beer. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Stir in the jalapeno slices. Cook until beans are tender, about 30 minutes, adding water if necessary to keep beans covered. Season with salt and pepper to taste. Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams, TransFat 0 grams

MEXICAN DRUNKEN BEANS



Mexican Drunken Beans image

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

1 pound dry mayocoba beans
2 teaspoons vegetable oil
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
½ pound bacon, chopped
2 thick slices fully cooked ham, cut into cubes
1 (12 fluid ounce) can or bottle Mexican beer
1 (7 ounce) can pickled jalapeno pepper slices, undrained
½ bunch fresh cilantro, chopped
1 tablespoon chicken bouillon granules
sea salt to taste

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

DRUNKEN BEANS (COOK'S ILLUSTRATED) RECIPE - (4.3/5)



Drunken Beans (Cook's Illustrated) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

Salt
1 pound (2 1/2 cups) dried pinto beans, picked over and rinsed
30 sprigs fresh cilantro (1 bunch)
4 slices bacon, cut into 1/4-inch pieces
1 onion, chopped fine
2 poblano chiles*, stemmed, seeded, and chopped fine (reduce to one poblano to cut back on the heat. Two was borderline too spicy for us!)
3 garlic cloves, minced
1/2 cup tequila
2 bay leaves
1 cup Mexican lager
1/4 cup tomato paste
2 limes, quartered
2 ounces Cotija cheese, crumbled (1/2-cup)

Steps:

  • Cook's Illustrated notes: You'll get fewer blowouts if you soak the beans overnight, but if you are pressed for time, you can quick-brine your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Serve with rice. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 275°F. Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined bowl and set aside. Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat. Add tequila and cook until evaporated, 3 to 4 minutes. Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes. Remove pot from oven. Discard bay leaves and cilantro bundle. Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste. Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately. To make ahead: The finished beans can be refrigerated for up to 2 days. Before reheating, thin beans slightly with water.

DRUNKEN BEANS



Drunken Beans image

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

1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano*
1 garlic clove, chopped fine
2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained
1 1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeño chiles
a 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
2 teaspoons salt plus 1/2 teaspoon if necessary
available at Mexican markets and some specialty produce markets.

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.)

DRUNKEN PINTO BEANS



Drunken Pinto Beans image

Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.

Provided by Sharon123

Categories     Beans

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb dried pinto bean, picked through and soaked overnight
3 1/2 quarts water
1/3 cup olive oil
2 medium onions, finely chopped
4 roma tomatoes, cored, seeded, and finely chopped
4 serrano chilies, stemmed, seeded, and finely chopped (use to taste-or sub jalapenos, anaheims, or 1 to 2 4-oz. cans green chiles)
2 stalks celery, finely chopped
1 large carrot, finely chopped (optional)
1 bunch cilantro, leaves only, finely chopped
2 teaspoons coarse salt (I use red salt)
1 (12 ounce) bottle dark beer (you may use nonalcoholic beer if desired)

Steps:

  • Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
  • Remove from heat.
  • Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
  • Saute the onions until lightly browned.
  • Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
  • Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
  • Move the hot beans to a nice ceramic dish and serve. Enjoy!

Nutrition Facts : Calories 315.7, Fat 9.8, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 41.8, Fiber 10, Sugar 3.5, Protein 13.1

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)



Drunken Pintos With Cilantro and Bacon (Rick Bayless) image

These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.

Provided by Jostlori

Categories     Grains

Time 3h

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups dried pinto beans
5 cups water
1/2 cup pork shoulder, cubed (or extra bacon)
4 slices bacon, thick, cut into 1/2 inch pieces
1 small white onion, cut into 1/4 inch dice
2 serrano chilies or 1 jalapeno chile
3/4 teaspoon salt
1 1/2 tablespoons tequila, to taste
1/4 cup cilantro, roughly chopped

Steps:

  • BEANS:.
  • Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
  • Add 5 cups water; remove any beans that float.
  • Add the cubed pork (or extra chopped bacon) and bring to a boil.
  • Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
  • Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
  • FLAVORINGS:.
  • In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
  • Pour off all the drippings except 2 Tablespoons.
  • Return pan to medium heat.
  • Add the onions and chiles and fry until deep golden brown, about 10 minutes.
  • Scrape the onion mixture into the beans; taste and season with salt.
  • Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
  • If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
  • You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
  • Just before serving, stir in the tequila and cilantro.
  • Serve in warm bowls topped with the crumbled bacon.

KIKI'S BORRACHO (DRUNKEN) BEANS



Kiki's Borracho (Drunken) Beans image

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

1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
½ tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
¼ cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 ½ tablespoons dried oregano
1 ½ cups chopped fresh cilantro

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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