Drunken Beans Cooks Illustrated Recipe 435

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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



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

FRIJOLES BORRACHOS: DRUNKEN BEANS



Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper

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.

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 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.

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  • 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.


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