Borracho Beer Beans Recipes

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BORRACHO BEANS FROM SCRATCH



Borracho Beans from Scratch image

I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)

Provided by Chef Howe

Categories     Beans

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb dried pinto bean
3 quarts water
12 ounces dark beer (Mexican)
3 garlic cloves, minced
1/4 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon Mexican oregano
3 -6 jalapeno peppers, seeded and minced
1 lb bacon, cut into 1-inch pieces and fried crispy
1 medium onion, chopped
3 roma tomatoes, chopped
1 cup cilantro, chopped

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.

Nutrition Facts : Calories 328.5, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 366.3, Carbohydrate 27.4, Fiber 6.5, Sugar 1.8, Protein 13.1

SOUTH TEXAS BORRACHO BEANS



South Texas Borracho Beans image

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Provided by CAL

Categories     Side Dish     Beans and Peas

Time 10h

Yield 6

Number Of Ingredients 9

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

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.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g

KIKI'S BORRACHO (DRUNKEN) BEANS



Kiki's Borracho (Drunken) Beans image

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.

Provided by KIKI810

Categories     Side Dish     Beans and Peas

Time 3h30m

Yield 12

Number Of Ingredients 12

1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
½ tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
¼ cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 ½ tablespoons dried oregano
1 ½ cups chopped fresh cilantro

Steps:

  • Soak beans in a large pot of water overnight.
  • Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
  • Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
  • With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Nutrition Facts : Calories 181 calories, Carbohydrate 31.8 g, Cholesterol 0.5 mg, Fat 1 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 1073.5 mg, Sugar 4.6 g

BORRACHO BEER BEANS



Borracho Beer Beans image

This originally came from a friend of mine, and I tweaked it just a little. Make sure you use a good full-bodied beer in this, not a light beer. I used Michelob Ultra Amber, and the smell while it was cooking was wonderful. The Goya ham seasoning is a dry mix, picture of a pig on the box, usually near the soups. I guessed on the size of the packet because it was required to submit - the box is 1.41 oz and it contains 6 or 8 packets. Prep/cook time does not include soaking beans overnight.

Provided by jaynine

Categories     Beans

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 (16 ounce) bag dry pinto beans, soaked in water overnight
1 (32 ounce) carton chicken broth
12 ounces beer (regular, not light, dark or amber is better)
1/2 lb thick sliced pepper bacon, chopped and cooked (I use slightly more)
5 fresh garlic cloves, chopped
1 white onion, chopped
4 -5 jalapenos, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon fresh coarse ground black pepper
1 teaspoon salt
2 tomatoes, chopped
1 bunch fresh cilantro, chopped
1 (1/4 ounce) packet Goya ham seasoning

Steps:

  • Soak beans overnight in water, drain when ready to cook.
  • In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
  • Bring to a boil, reduce heat, cover and simmer 2-3 hours.
  • Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
  • Simmer another 30 minutes or so.
  • Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
  • Simmer another 30 minutes.

Nutrition Facts : Calories 226.4, Fat 14.3, SaturatedFat 4.6, Cholesterol 19.3, Sodium 1010, Carbohydrate 13.7, Fiber 1.5, Sugar 2.2, Protein 9.9

BORRACHO BEANS



Borracho Beans image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 9

2 (16-ounce) cans pinto beans (recommended: Bush's)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
1 (4-ounce) can diced green chilies (recommended: La Victoria)
1/2 cup frozen diced onions (recommended: C&W)
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1 bottle (12 ounces) Mexican beer (recommended: Negro Modelo)
1/3 cup real bacon pieces (recommended: Hormel)
1/4 cup fresh cilantro leaves, finely chopped
1 lime, sliced into wedges

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.

BORRACHO BEANS



Borracho Beans image

Provided by Robb Walsh

Categories     Beer     Bean     Tomato     Side     Super Bowl     Bacon     Spice     Boil     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 6 cups

Number Of Ingredients 11

2 cups dried pinto beans
4 cups water
1 can beer
1 clove garlic, minced
1/2 onion, finely chopped
3 sprigs epazote (optional)
1 tablespoon guajillo chile powder (ground chiles)
1/2 teaspoon ground cumin
1 cup finely chopped fatty pork scraps or bacon
One 15-ounce can of tomatoes, chopped
1 teaspoon salt, or more to taste

Steps:

  • Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
  • Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.

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Top Asked Questions

What are drunk Borracho beans?
Borracho beans, or “drunken” beans, are similar to Mexican Charro Beans but are simmered in beer, rather than water or broth, giving them a unique flavor. 1. Cook the Pinto beans: Rinse beans well and add them a large pot with 6 cups of water, a small chunk of onion, bay leaf and ½ teaspoon of salt.
How to cook Borracho beans in a slow cooker?
Slow Cooker Borracho Beans: Saute bacon, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry beans, beer, and 4 cups of chicken broth. Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.
What is Borracho beans in Instant Pot?
Instant Pot Borracho Beans. The Tex-Mex classic of drunken pinto beans with bacon and chili powder, using my bean cooking secret weapon - a pressure cooker. 1 tablespoon fine sea salt (or 2 teaspoons table salt)
What to serve Borracho beans with?
Here are a few ideas of what to serve them with: Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes. Pour the beans into a large bowl.

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