Instant Pot Borracho Beans Recipes

INSTANT POT BORRACHO BEANS

Instant Pot Borracho Beans image

This instant pot borracho beans recipe is a perfect side dish for any Mexican meal. Or, serve them on their own over rice for a cheap and easy meal.

Provided by Amber Hoffman

Time 1h25m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 slices of thick bacon, sliced
1/2 small onion, diced
4 cloves of garlic, diced
1 jalapeno, seeded and diced
1 red bell pepper, diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 bay leaves
2 cups low sodium chicken broth
1 bottle dark Mexican beer
1 14 ounce can diced tomatoes
Salt and pepper to taste
2 cups dry pinto beans, rinsed and drained
¼ cup fresh cilantro

Steps:

Turn the Instant Pot to the saute setting. Add olive oil.
Saute the bacon chunks for 2-3 minutes or until they start to brown. They do not need to be crisp.
Add the onion, garlic, jalapeno, and red pepper. Sautee another 2-3 minutes.
Turn the Instant Pot off. Add chicken broth and deglaze the bottom of the Instant Pot.
Add Mexican beer, pinto beans, cumin, chili powder, salt, and pepper and stir.
Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position.
Turn to the pressure cooking setting. Set the time for 35 minutes. If you soaked the beans ahead of time, set the time for 20 minutes.
When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
Carefully open the lid. Add the diced tomatoes. Stir the beans. Taste and add salt and pepper if necessary.
Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position. Set to pressure cook for 3 minutes.
When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
Stir in the cilantro just before serving

Nutrition Facts : Calories 517 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 10 grams fat, Fiber 19 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 461 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ONE-POT TEXAS BORRACHO BEANS

One-Pot Texas Borracho Beans image

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

Ingredients

6 ounces bacon, roughly chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 green onion, chopped
2 tablespoons chopped fresh cilantro, or more to taste
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground dried chipotle pepper

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

INSTANT POT® BORRACHO CRANBERRY BEANS

Instant Pot® Borracho Cranberry Beans image

No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.

Provided by Soup Loving Nicole

Categories Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 small onion, chopped
1 pound dried cranberry beans
4 cups chicken broth
1 (12 fluid ounce) can or bottle beer
1 cup picante sauce
½ cup chopped cilantro
¼ cup pickled jalapeno peppers
1 tablespoon minced garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 40.5 g, Cholesterol 3 mg, Fat 1.8 g, Fiber 14.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 891.9 mg, Sugar 2.6 g

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

Ingredients

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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