Frijoles Negro Barrachos Aka Drunk Black Beans Recipe Mexicanfoodcom

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FRIJOLES BORRACHOS - MEXICAN DRUNK BEANS



Frijoles Borrachos - Mexican Drunk Beans image

This our secret family traditional recipe for "frijoles borachos" translates into "drunk beans. What many people call frijoles a la charra or frijoles charros! These are great for any time especially when you make carne asada.

Provided by Spyce

Categories     Beans

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb dried pinto bean
8 slices bacon, chopped
2 garlic cloves
4 medium fresh tomatoes, diced
2 medium onions, diced
2 cups ham, chopped
2 cups smoked sausage (optional, chopped)
1 (12 ounce) can beer (chef's choice)
1 bunch fresh cilantro, chopped
3 fresh green jalapeno peppers, diced

Steps:

  • Rinse and pick over beans and clean them out.
  • Add the beans and the garlic in a large pot of water and bring to a boil.After the water boils reduce heat and cook over medium heat for 1 to 1½ hours until they are tender but still firm.
  • While beans are cooking cut and cook bacon, till its fully cooked and set aside.
  • In another frying pan add 2 cups of ham and 2 cups of chopped smoked sausage.*Both cut into small cubes. Brown the ham and sausage for about 7-10 minutes, and set aside.
  • Add the can of beer to your beans before the they are fully cooked and let simmer till the beans become fully cooked.
  • When the beans are fully cooked, add the all the remaining ingredients into the pot ( a whole bunch of chopped cilantro, diced jalapeno peppers, diced onions, diced tomatoes, cooked bacon, ham, and sausage) . Let the beans come to a boil after you add the remaining ingredients. This recipe will not need salt because there is already enough of that coming from your beer, bacon and ham and sausage. The secret is in the cilantro and the beer. The more cilantro and beer the more flavorful!
  • *For those of you that don't eat pork, you can use turkey ham, turkey bacon and turkey sausage. The taste is just as flavorful.

Nutrition Facts : Calories 346.7, Fat 11.1, SaturatedFat 3.6, Cholesterol 15.4, Sodium 203.2, Carbohydrate 43.2, Fiber 10.2, Sugar 4.2, Protein 16

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



Frijoles Borrachos image

Provided by Rick Martinez

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 9

Kosher salt
1 pound dried pinto beans (about 2 1/2 cups)
4 ounces thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
4 jalapeno chiles, seeded and chopped
4 cloves garlic, finely chopped
1 medium white onion, chopped
One 15-ounce can fire-roasted diced tomatoes
One 12-ounce bottle pale Mexican lager
3/4 cup packed cilantro leaves and tender stems, roughly chopped

Steps:

  • Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
  • Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
  • Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
  • Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before 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.

FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS



Frijoles Negro Barrachos Aka Drunk Black Beans image

Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak!

Provided by Mamas Kitchen Hope

Categories     Black Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 21

16 ounces dried black beans
1 teaspoon baking soda, approximate
1 bay leaf
4 ounces ancho chilies (can use a mix of guajillo's & ancho's) or 4 ounces chipotle chiles in adobo
2 yellow onions
1 stalk celery, chopped
1 large carrots, chopped or 1 large carrot, sliced
4 large garlic cloves
1 tablespoon cumin seed
1 teaspoon coriander seed
1/4 teaspoon whole cloves, six cloves (optional)
1/2 teaspoon black peppercorns
1 jalapeno, seeded if desired (2 if you are brave or Texan!)
1/2 tablespoon oregano or 1/2 teaspoon dried oregano
1/4 cup olive oil, no need for evoo just plain
14 1/2 ounces diced tomatoes
12 ounces beer
15 ounces chicken broth or 15 ounces vegetable broth
1/2 cup cilantro
1 limes, juice and zest of or 2 tablespoons lime juice
rice, cooked, brown or white (optional)

Steps:

  • Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
  • Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
  • In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
  • While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
  • Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
  • Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
  • Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
  • Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
  • Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
  • Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
  • Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.

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