Borracho Baked Beans Recipes

BEST DAMN BORRACHO BEANS PERIOD!

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.

ONE-POT TEXAS BORRACHO BEANS

Steps:

• Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
• Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
• Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

BORRACHO BEANS FROM SCRATCH

Steps:

• Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
• Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
• In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
• Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

BORRACHO BEANS

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.

FRIJOLES BORRACHOS: DRUNKEN BEANS

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.

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.

BORRACHO BEANS

Steps:

• Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.
• To soak the beans overnight, transfer them to a large mixing bowl. Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
• Alternatively, to soak the beans more quickly, transfer them to a large saucepan. Add cold water to cover by 2 inches. Bring to a rapid boil over high heat and boil for 2 minutes. Remove the pan from the heat, cover, and let stand 1 hour.
• Meanwhile, in a small skillet over medium heat, fry the bacon until it's cooked but not crispy. Transfer to a paper towel-lined plate and set aside. If desired, pour off the bacon grease into a small container and reserve for making Refried Beans (page 130).
• Drain and rinse the soaked beans and place in a Crock-Pot. Add boiling water to cover by 1 inch. Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
• About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired. About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
• When the beans are fully cooked, taste and season as necessary with salt and pepper. Ladle the beans into shallow soup bowls, top with cilantro, and serve.

SLOW-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.