Mexican Drunk Beans Borracho Beans Recipes

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.

MEXICAN DRUNK BEANS

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!

MEXICAN DRUNK BEANS (BORRACHO BEANS)

Steps:

• 1. Using a good sharp knife or awesome pair of kitchen sheers, cut the bacon up into bite size or one inch pieces. Place into large stock pot and fry completely. It is okay if it is not crispy all over.
• 2. Chop all the onion and add to the bacon about halfway through the bacon frying.
• 3. Once the bacon and onion is finished add the cilantro, well chopped. Stir and mix well for about five minutes on a medium heat. Add the Tomatoes (blended or diced, based on preference) and simmer for about 30 minutes. If you wish a more soupy meal than add more tomatoes, again based on preference.
• 4. Lastly, add the beans and simmer on low for as long as you wish. I have eaten the beans as soon as 30 minutes or as long as 3 hours from preparation. If you are good at measuring beans and quantities, dried beans may be used.
• 5. I like to eat the soup using the scoops chips. Again, this may be used as a side or as a main meal. Notice how all ingredients are in even quantities and can be broken down to a small family meal or large gatherings.

MEXICAN DRUNKEN BEANS

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.

FRIJOLES BORRACHOS - MEXICAN DRUNK BEANS

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.

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.

BORRACHO BEANS FROM SCRATCH

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.

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).

KIKI'S BORRACHO (DRUNKEN) BEANS

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.