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
HOMESTEAD COWBOY BEANS
I have an enormous family and all of the men go trail riding several times a year and these beans are one of the things they look forward to. My aunts and I put together their favorite combination several years ago, and have it ready at their camp, and they are some happy cowboys! You can mix different beans to your liking (lima, kidney, etc.), but the boys in our family like this mixture the best.
Provided by appledumplin
Categories Meat and Poultry Recipes Pork
Time 4h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
- Cook on Low, stirring often, about 4 hours.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 65.5 g, Cholesterol 62.5 mg, Fat 18.5 g, Fiber 12.1 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1222.4 mg, Sugar 21.4 g
DRUNKEN REFRIED BEANS
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
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.
COWBOY BEANS
Provided by Marcela Valladolid
Time 2h22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
- Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
- Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
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
DRUNKEN BEANS (COOK'S ILLUSTRATED) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 13
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.
DRUNKEN BEANS
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
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
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
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
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SLOW-COOKER DRUNKEN BEANS RECIPE - TABLESPOON.COM
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Cuisine MexicanCategory Side DishServings 8Total Time 6 hrs
- In a large skillet over medium-high heat, add bacon and cook, stirring occasionally, until crispy. Add onion, serrano pepper, garlic and cilantro. Season with salt and pepper to taste and cook until onion is tender and fragrant. Add bacon mixture to slow cooker. (If your slow cooker has a sauté mode, you can do this step right in the slow cooker.)
- Add the soaked beans, beer and broth to the slow cooker. Cover and cook on Low heat setting 6 to 8 hours (slow-cooker temperatures will vary).
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