Drunken Refried Beans Recipes

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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 REFRIED BEANS



Drunken Refried Beans image

A refried bean recipe using refried beans and Ro*Tel tomatoes with Mexican beer and bacon, topped with queso fresco cheese

Provided by ROTEL

Categories     Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 slices fully cooked bacon, chopped
3 tablespoons frozen chopped onions
1 (10 ounce) can Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
1 (16 ounce) can Rosarita® Traditional Refried Beans
1/2 cup Mexican beer
1/4 cup crumbled queso fresco

Steps:

  • Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
  • Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 14.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 22.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.4

FRIJOLES BORRACHOS (DRUNKEN BEANS)



Frijoles Borrachos (Drunken Beans) image

Slow simmered pinto beans, frijoles borrachos, or "drunken beans" get their flavor from dark Mexican beer and bacon. Juicy and bursting with flavor!

Provided by Rachel Gurk

Categories     Main Dish

Time 2h50m

Number Of Ingredients 15

16 ounces dried pinto beans ((2 cups))
6 slices uncooked center cut bacon, diced
1 cup finely diced yellow onion ( (about 1 medium yellow onion))
2 jalapeño peppers, ribs and seeds removed, finely diced
2 cloves garlic, minced
1 (12-ounce) bottle of dark beer ( (such as Modela Negra))
3 cups low-sodium chicken broth
1 tablespoon brown sugar
1 tablespoon molasses
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
2 teaspoons fresh lime juice
1 tablespoon minced fresh cilantro

Steps:

  • Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
  • In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
  • Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
  • Add beer and scrape any brown bits off the bottom of the pot.
  • Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
  • Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.

Nutrition Facts : Calories 279 kcal, Carbohydrate 34 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 408 mg, Fiber 8 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

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 REFRIED BEANS



Drunken Refried Beans image

A refried bean recipe using refried beans and Ro*Tel® tomatoes with Mexican beer and bacon, topped with queso fresco cheese

Provided by Food Network

Time 20m

Yield 6 servings (1/2 cup each)

Number Of Ingredients 6

2 slices fully cooked bacon, chopped
3 tablespoons frozen chopped onion
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
1 can (16 oz each) Rosarita® Traditional Refried Beans
1/2 cup Mexican beer
1/4 cup crumbled queso fresco cheese

Steps:

  • 1. Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
  • 2. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

DRUNKEN BEANS



Drunken Beans image

This is another version of drunken beans -- this one using a dark Mexican beer. It's great as a side dish with tacos or beef cooked on the grill. Cooking time does not include time for beans to soften.

Provided by TasteTester

Categories     Beans

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups dried pinto beans, picked over and rinsed
1/2 lb bacon, chopped (8 slices)
1 large white onion, chopped
1 large garlic clove, finely chopped
1 tablespoon dried oregano, preferably Mexican, crumbled
5 cups water
1 cup beef broth
1/2 cup sliced pickled jalapeno chile
12 ounces bottled dark Mexican beer, such as Negra Modelo or Dos Equis
2 teaspoons salt (to taste)

Steps:

  • Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain. To soak beans more quickly, put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.
  • Put a rack in the middle of oven and preheat oven to 300 degrees.
  • Cook bacon, onion and oregano in a 6-quart ovenproof pot over medium heat, stirring and scraping up any brown bits, until onion is lightly browned. Then add garlic and cook for an additional 2 minutes. Add beans, water, jalapenos, and beer and bring to a boil.
  • Cover pot, transfer to oven, and bake beans until soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out; mixture should be soupy and beans very soft but not falling apart.).
  • Stir in salt and bake beans, covered, for 10 minutes more. Check seasoning and add more salt if necessary.
  • NOTE: The beans can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat, covered, over low heat.

Nutrition Facts : Calories 657.5, Fat 27.1, SaturatedFat 8.8, Cholesterol 38.8, Sodium 1801.1, Carbohydrate 69, Fiber 16.1, Sugar 4.1, Protein 28.8

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