Drunken Beans Recipes

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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

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.

DRUNKEN REFRIED BEANS



Drunken Refried Beans image

A refried bean recipe using refried beans and Ro*Tel® tomatoes with Mexican beer and bacon, topped with queso fresco cheese

Provided by Food Network

Time 20m

Yield 6 servings (1/2 cup each)

Number Of Ingredients 6

2 slices fully cooked bacon, chopped
3 tablespoons frozen chopped onion
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
1 can (16 oz each) Rosarita® Traditional Refried Beans
1/2 cup Mexican beer
1/4 cup crumbled queso fresco cheese

Steps:

  • 1. Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
  • 2. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

DRUNKEN BEANS



Drunken Beans image

Provided by Reed Hearon

Categories     Beer     Bean     Side     Bake     Bacon     Jalapeño     Oregano     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano*
1 garlic clove, chopped fine
2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained
1 1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeño chiles
a 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
2 teaspoons salt plus 1/2 teaspoon if necessary
available at Mexican markets and some specialty produce markets.

Steps:

  • Preheat oven to 300°F.
  • In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
  • Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)

MEXICAN DRUNKEN BEANS



Mexican Drunken Beans image

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

1 pound dry mayocoba beans
2 teaspoons vegetable oil
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
½ pound bacon, chopped
2 thick slices fully cooked ham, cut into cubes
1 (12 fluid ounce) can or bottle Mexican beer
1 (7 ounce) can pickled jalapeno pepper slices, undrained
½ bunch fresh cilantro, chopped
1 tablespoon chicken bouillon granules
sea salt to taste

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

DRUNKEN BEANS



Drunken Beans image

Provided by Molly O'Neill

Categories     appetizer

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 9

2 slices bacon, diced
1 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups pinto beans, soaked overnight and drained
1 quart chicken broth, homemade or low-sodium canned or water
2 cups beer
2 to 4 jalapeno chilies, thinly sliced, with seeds
Salt and freshly ground pepper to taste
2 tablespoons chopped cilantro

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

DRUNKEN BEANS



Drunken Beans image

Make and share this Drunken Beans recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 58m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, chopped
1/2 tablespoon fresh ground pepper
1 teaspoon salt
3/4 cup vodka
1 tablespoon white vinegar
1 lb green beans

Steps:

  • Heat the olive oil in a large saucepan over medium- high heat.
  • Add the onion, 1/2 teaspoon or so of the pepper, and a little salt.
  • Saute about 3 minutes.
  • Turn heat to high and add 1/4 cup vodka and the vinegar.
  • Reduce to a glaze and add more vodka, salt and pepper.
  • Repeat with the final 1/4 cup of vodka.
  • When the liquid has evaporated, add the green beans and cover with water.
  • Add more salt and pepper and let boil over high heat until all the cooking liquid has evaporated and forms a glaze on the vegetables.
  • This should take about 35 to 40 minutes.

DRUNKEN BEANS



Drunken Beans image

This is another version of drunken beans -- this one using a dark Mexican beer. It's great as a side dish with tacos or beef cooked on the grill. Cooking time does not include time for beans to soften.

Provided by TasteTester

Categories     Beans

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups dried pinto beans, picked over and rinsed
1/2 lb bacon, chopped (8 slices)
1 large white onion, chopped
1 large garlic clove, finely chopped
1 tablespoon dried oregano, preferably Mexican, crumbled
5 cups water
1 cup beef broth
1/2 cup sliced pickled jalapeno chile
12 ounces bottled dark Mexican beer, such as Negra Modelo or Dos Equis
2 teaspoons salt (to taste)

Steps:

  • Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain. To soak beans more quickly, put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.
  • Put a rack in the middle of oven and preheat oven to 300 degrees.
  • Cook bacon, onion and oregano in a 6-quart ovenproof pot over medium heat, stirring and scraping up any brown bits, until onion is lightly browned. Then add garlic and cook for an additional 2 minutes. Add beans, water, jalapenos, and beer and bring to a boil.
  • Cover pot, transfer to oven, and bake beans until soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out; mixture should be soupy and beans very soft but not falling apart.).
  • Stir in salt and bake beans, covered, for 10 minutes more. Check seasoning and add more salt if necessary.
  • NOTE: The beans can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat, covered, over low heat.

Nutrition Facts : Calories 657.5, Fat 27.1, SaturatedFat 8.8, Cholesterol 38.8, Sodium 1801.1, Carbohydrate 69, Fiber 16.1, Sugar 4.1, Protein 28.8

DRUNKEN BEANS (COOK'S ILLUSTRATED) RECIPE - (4.3/5)



Drunken Beans (Cook's Illustrated) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

Salt
1 pound (2 1/2 cups) dried pinto beans, picked over and rinsed
30 sprigs fresh cilantro (1 bunch)
4 slices bacon, cut into 1/4-inch pieces
1 onion, chopped fine
2 poblano chiles*, stemmed, seeded, and chopped fine (reduce to one poblano to cut back on the heat. Two was borderline too spicy for us!)
3 garlic cloves, minced
1/2 cup tequila
2 bay leaves
1 cup Mexican lager
1/4 cup tomato paste
2 limes, quartered
2 ounces Cotija cheese, crumbled (1/2-cup)

Steps:

  • Cook's Illustrated notes: You'll get fewer blowouts if you soak the beans overnight, but if you are pressed for time, you can quick-brine your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Serve with rice. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 275°F. Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined bowl and set aside. Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat. Add tequila and cook until evaporated, 3 to 4 minutes. Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes. Remove pot from oven. Discard bay leaves and cilantro bundle. Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste. Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately. To make ahead: The finished beans can be refrigerated for up to 2 days. Before reheating, thin beans slightly with water.

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Top Asked Questions

How long do you cook drunken beans?
These drunken beans (frijoles borrochos) are simmered in bacon and beer, and ready to go in just 30 minutes! Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally.
How to cook drunken beans with tequila?
Drunken Beans Recipe. Carefully add tequila and cook until evaporated, 3 to 4 minutes. Increase heat to high; stir in beans, 3 ½ cups water, bay leaves, cayenne, allspice, 2 teaspoons salt, maple syrup, and cilantro bundle and bring to a boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes.
What are drunken beans?
Drunken beans are typically a little brothy and served more in Northern Mexico and especially with meats, like carne asada for example.  I love a simple rice and beans meal myself, but I served these drunken beans recently with a South American roast chicken and the flavors together were fantastic.
How do you cook mayocoba beans?
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.

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