Borracho Beans And Rice Recipes

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BEST DAMN BORRACHO BEANS PERIOD!



Best Damn Borracho Beans Period! image

Make and share this Best Damn Borracho Beans Period! recipe from Food.com.

Provided by Texas Pete

Categories     Beans

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 -3 lbs pinto beans
2 small white onions
2 fresh jalapenos (optional)
6 garlic cloves, minced
4 small roma tomatoes
1/4 cup fresh cilantro, chopped
3 smoked ham hocks
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
1 tablespoon black pepper
1 1/2 tablespoons kosher salt
1 tablespoon cumin
2 table spoons bacon drippings
32 ounces chicken stock
12 ounces dark beer (optional)

Steps:

  • Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 1 hour.
  • Strain the beans, and discard water. Bring another 8 cups of water, and 32 ounces of chicken stock to a boil.
  • While beans are starting to boil, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. (Remove fat and bones when your beans are done.).
  • Cut veggies into small pieces, then combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours, or until tender. Remove fat when finished. Taste, add more seasoning if needed.

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

BORRACHO BEANS



Borracho Beans image

These Borracho beans ("Drunken" beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices.

Provided by Lauren Allen

Categories     Main Course     Side Dish

Time 1h45m

Number Of Ingredients 18

1 pound dried pinto beans* ((2 cups))
6 cups water (, or more if needed)
¼ of an onion
½ teaspoon salt
1 bay leaf
5 slices bacon (, chopped)
1 cup diced ham or sausages
½ of a yellow onion (, chopped)
3 cloves garlic (, minced)
2 tomatoes (, diced*)
1 jalapeno or serrano pepper (, seeded and chopped)
½ - 1 chipotle pepper in adobo sauce (, chopped (optional, but recommended for a smoky spice)*)
1 cup fresh chopped cilantro (about 1/2 bunch)
1/2 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon oregano
Salt and pepper (, to taste)
12 oz. dark beer ((Mexican beer, if possible))

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.

Nutrition Facts : Calories 305 kcal, Carbohydrate 41 g, Protein 17 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 443 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

EASY AND DELICIOUS BORRACHO BEANS



Easy and Delicious Borracho Beans image

I wanted Borracho Beans as a side dish but didn't want to make the beans from a dried state. This recipe uses canned beans but it is so good you wouldn't know it! You can't really substitute the beer in this recipe because Borracho Beans means "drunken" and without the beer... well they just wouldn't be Borracho Beans! Also, these beans are intended to be "soupy" so if you like your beans with a thicker sauce (like me!), either use 1/2 the beer or simmer the beans longer (this is what I do).

Provided by Sooz Cooks

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon, diced
1/4 onion, chopped
2 (16 ounce) cans pinto beans (undrained)
1 (10 ounce) can Ro-Tel tomatoes (undrained)
1 (4 ounce) can diced green chilies (undrained)
1 teaspoon minced fresh garlic (or use garlic powder to taste)
1 (12 ounce) bottle mexican beer (use only 1/2 bottle for thicker beans)
1/4 cup fresh cilantro leaves
lime wedge
shredded cheese

Steps:

  • In a medium sized sauce pan, fry bacon and onion until the bacon is crisp (stirring often to make sure onion doesn't burn).
  • add pinto beans, ro-tel tomatoes, chilies, garlic and beer to the pot.
  • Bring to a boil, reduce heat to medium-low and simmer uncovered for about 20 minutes or until the sauce is to your desired thickness (if you have longer, it's better!).
  • Stir in cilantro and garnich with lime or cheese or both!

Nutrition Facts : Calories 208.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.7, Sodium 346.3, Carbohydrate 33.5, Fiber 10.4, Sugar 1, Protein 11.2

BORRACHO BEANS



Borracho Beans image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 9

2 (16-ounce) cans pinto beans (recommended: Bush's)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
1 (4-ounce) can diced green chilies (recommended: La Victoria)
1/2 cup frozen diced onions (recommended: C&W)
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1 bottle (12 ounces) Mexican beer (recommended: Negro Modelo)
1/3 cup real bacon pieces (recommended: Hormel)
1/4 cup fresh cilantro leaves, finely chopped
1 lime, sliced into wedges

Steps:

  • In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.

GARBANZO BEANS 'N' RICE



Garbanzo Beans 'N' Rice image

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.-Michele Ridenour, Oswego, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 teaspoon dried oregano
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

Nutrition Facts :

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

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