MEXICAN DRUNKEN BEANS
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
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
KIKI'S BORRACHO (DRUNKEN) BEANS
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
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 BEANS OR DRUNKEN BEAN SOUP
This is a very quick and very tasty short cut to borracho bean soup. Makes a filling meal for two and is easily doubled or tripled. If you don't like spicy get the can of pintos without jalapenos and then add only one or two jalapenos without the seeds. We love spicy so we kick it up all the way. We love this soup with cheese quesadillas and homemade flour tortillas. Yum!
Provided by MissMia
Categories Beans
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle fry the bacon until barely slightly crispy.
- Add remaining ingredients and simmer about 30 - 40 minutes over medium heat until all the vegetables are tender and the broth is slightly thickened.
- Garnish with a bit of chopped cilantro before serving.
Nutrition Facts : Calories 734.4, Fat 32.4, SaturatedFat 10.5, Cholesterol 46.2, Sodium 584.2, Carbohydrate 72, Fiber 21.3, Sugar 5.5, Protein 29.5
FRIJOLES BORRACHOS: DRUNKEN BEANS
Provided by Aarón Sánchez
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
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 BEANS
Provided by Molly O'Neill
Categories appetizer
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Place the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and discard. Add the onion and garlic and cook until soft, about 5 minutes. Add the beans, the broth or water and the beer. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Stir in the jalapeno slices. Cook until beans are tender, about 30 minutes, adding water if necessary to keep beans covered. Season with salt and pepper to taste. Stir in cilantro and serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams, TransFat 0 grams
BORRACHO ("DRUNKEN") BEANS
When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.
Provided by lecole54
Categories Beans
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak pinto beans overnight.
- In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.
- When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.
- Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.
- In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.
- Like all beans, they taste even better after a day or two & the leftovers freeze well.
Nutrition Facts : Calories 214.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 2, Sodium 33.9, Carbohydrate 35.4, Fiber 11.3, Sugar 2.4, Protein 11.6
DRUNKEN BEAN SOUP
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Sort and wash beans; soak in Dutch oven covered with water by 2 inches for 8 hours. Drain beans and return to Dutch oven. Add 3 cups water; bring to a boil. Add bacon, sugar, and salt; cover, then reduce to simmer for 30 minutes. Stir in beer, meat, chili powder, garlic powder, and cumin. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles; cover and simmer an additional 30 minutes. Serve with salsa and cheese.
Nutrition Facts : Nutritional Facts Serves
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