Beersimmeredbeans Recipes

BORRACHO BEANS (FRIJOLES BORRACHOS)

Steps:

• Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
• Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
• Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
• Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
• Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
• Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
• Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
• Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
• Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
• Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
• Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.

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.

BEER BAKED BEANS

Steps:

• Preheat oven to 400 degrees F.
• Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
• In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
• Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.