Easy And Delicious Borracho Beans Recipes

SOUTH TEXAS BORRACHO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
• Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
• Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

EASY AND DELICIOUS BORRACHO BEANS

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!

BORRACHO BEANS (FRIJOLES BORRACHOS)

Steps:

• Soak Beans: Sort through the beans, then pour into a colander and rinse off. Add the beans to a large bowl and cover with water. Set aside to soak for at least 8 hours or overnight. After they have doubled in size, drain the excess water and rinse the beans off.
• Cook Beans: Add the beans to a large pot or dutch oven and cover with water, about 8 cups, enough to cover by 2 inches. Add the bayleaves. Bring to a boil and then reduce heat to medium allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
• Drain: Drain the beans, reserving about 1/3 a cup of the bean broth from cooking the beans, and set aside. Rinse out the pot and wipe dry.
• Cook Bacon: Heat the large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot.
• Cook veggies: Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender. Add in the garlic and cook an additional 30 seconds.
• Make Broth: Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt.
• Simmer: Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat.
• Add Bacon: stir in the bacon and diced cilantro before serving.

FRIJOLES BORRACHOS (DRUNKEN BEANS)

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.

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.

SLOW COOKER BORRACHO BEANS

Steps:

• Spread beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
• Place beans in a colander. Rinse the beans thoroughly with cool water.
• Soak your beans for 30 minutes to 1 hour before cooking.
• Add soaked beans, beer, water, and garlic to slow cooker.
• Chop bacon into 1⁄2-inch pieces and fry in a large skillet until crispy; drain and set aside.
• Add the onions to the skillet and cook, stirring frequently to loosen the brown bits left behind in the pan from the bacon, for 2 to 3 minutes.
• Add tomatoes and jalapeños (if using) and, cook, continuing to stir and incorporate and leftover bits from the skillet, keeping all the delicious goodness in your beans, for 2 to 3 minutes. Remove from heat.
• Add the contents of the skillet to the slow cooker, along with the cooked bacon. Add salt and stir until well combined.
• Cover and cook on low for 7 to 8 hours.
• Garnish with cilantro and serve warm.