BORRACHO BEANS
These Borracho beans ("Drunken" beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 1h45m
Number Of Ingredients 18
Steps:
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving 1/4 cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
Nutrition Facts : Calories 305 kcal, Carbohydrate 41 g, Protein 17 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 443 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
BORRACHO BEANS (FRIJOLES BORRACHOS)
Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes.
Provided by Isabel Eats
Categories Side
Time 10h45m
Number Of Ingredients 15
Steps:
- Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
- Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
- Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
- Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
- Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
- Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
- Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
- Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
- Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
- Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
- Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.
Nutrition Facts : ServingSize 1 /12th of recipe, Calories 235 kcal, Carbohydrate 28 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 329 mg, Fiber 6 g, Sugar 3 g
FRIJOLES BORRACHOS (DRUNKEN BEANS)
Slow simmered pinto beans, frijoles borrachos, or "drunken beans" get their flavor from dark Mexican beer and bacon. Juicy and bursting with flavor!
Provided by Rachel Gurk
Categories Main Dish
Time 2h50m
Number Of Ingredients 15
Steps:
- Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
- In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
- Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add beer and scrape any brown bits off the bottom of the pot.
- Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
- Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.
Nutrition Facts : Calories 279 kcal, Carbohydrate 34 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 408 mg, Fiber 8 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
DRUNKEN MEXIBIRD
Why did the chicken cross the road? Beats the living daylights out of me. In fact, I think it was a pretty stupid move on the chicken's part because this particular road ran along the U.S.-Mexican border and there just so happened to be a couple of hungry and tipsy Mexicans waiting on the other side of the road. The said Mexicans did not offer the chicken the option of returning to its safer starting point.
Provided by Millereg
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Season chicken with salt, pepper, and oregano (Mexican oregano is a different animal than the widely available Mediterranean oregano and its worth hunting for it; you can substitute a 50/50 mix of ground cilantro and Mediterranean oregano).
- In an ovenproof skillet, heat the olive oil and brown the chicken pieces on all sides.
- Remove the chicken from pan and set aside.
- Reduce the heat, add the onion and garlic, and cook for 5 minutes.
- Add the bay leaves, wine, tequila, and olives.
- Return the chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
- Remove and serve with Spanish rice or Mexican rice and other sides of your choosing.
Nutrition Facts : Calories 1313.8, Fat 100.8, SaturatedFat 24.1, Cholesterol 341.6, Sodium 845.5, Carbohydrate 7.4, Fiber 1.9, Sugar 2.1, Protein 85.7
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.
FRIJOLES BORRACHO (DRUNKEN BEANS)
A specialty of Monterrey, these savoury beans are cooked with beer; hence, their intoxicating name. From Sunset Mexican Cookbook.
Provided by Heydarl
Categories Beans
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
- Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
- Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
- Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
Nutrition Facts : Calories 298, Fat 5.6, SaturatedFat 1, Cholesterol 1.4, Sodium 364.2, Carbohydrate 44.1, Fiber 10.6, Sugar 3.6, Protein 15.4
More about "drunken mexibird recipes"
BORRACHO (DRUNKEN) BEANS | CHIC EATS
From chiceats.com
EASY DRUNKEN TEQUILA LIME SHRIMP (ONLY 10 MINUTES!) - JZ …
From jz-eats.com
DRUNKEN BEANS (FRIJOLES BORRACHOS) - GIMME SOME OVEN
From gimmesomeoven.com
14 BEST MEXICAN DRINK & COCKTAIL RECIPES | GLOBAL FLAVORS: PARTIES ...
From foodnetwork.com
Author By
27 INSANELY DELICIOUS MEXICAN RECIPES YOU SHOULD KNOW - BUZZFEED
From buzzfeed.com
MEXICORN CRACK DIP RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
COOPERS HAWK DRUNKEN SHRIMP RECIPE - SHARE RECIPES
From share-recipes.net
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
16 FAMOUS MEXICAN DRINKS EVERYONE SHOULD TRY | LOVETOKNOW
From cocktails.lovetoknow.com
AUTHENTIC MEXICAN RECIPES AND DISHES | MéXICO IN MY KITCHEN
From mexicoinmykitchen.com
15 BEST MEXICAN DRINKS YOU SHOULD DEFINITELY TRY - RECIPES.NET
From recipes.net
BORRACHO BEANS (SLOW COOKER OR INSTANT POT) - AVERIE COOKS
From averiecooks.com
64 BEST AUTHENTIC MEXICAN FOOD DISHES (WITH RECIPES!) - TASTE OF HOME
From tasteofhome.com
MEXICAN DRINK RECIPES
From allrecipes.com
ITALIAN DRUNKEN CHICKEN - ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
MEXICAN DRUNKEN BEANS | ALLRECIPES
From allrecipes.com
OUR 45+ BEST AUTHENTIC MEXICAN RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
10 GREAT MEXICAN COCKTAILS – A COUPLE COOKS
From acouplecooks.com
ALCOHOL-SOAKED FRUIT RECIPES THAT ARE PERFECT FOR SUMMER - MARTHA STEWART
From marthastewart.com
BORRACHO BEANS (FRIJOLES BORRACHOS) - HOUSE OF YUMM
From houseofyumm.com
DRUNKEN MEXICAN CHICKEN (POLLO BORACHO) RECIPE
From recipeland.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
DRUNKEN HUMMINGBIRD COCKTAIL - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
PAPA JHONS COUPONS INGREDIENT MAKE DRUNKEN MEXIBIRD
From webetutorial.com
FRIJOLES BORRACHOS (DRUNKEN BEANS) RECIPE - NYT COOKING
From cooking.nytimes.com
24 EASY MEXICAN APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
DRUNK MEXICAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND …
From 177milkstreet.com
DRUNKEN MEXICAN RECIPE | CRYSTAL MIXER
From crystalmixer.com
CHAMPURRADO (MEXICAN CHOCOLATE DRINK) - ISABEL EATS
From isabeleats.com
DRUNK CHICKEN [OVEN OR GRILL] - THE COOKING BRIDE
From cookingbride.com
FRIJOLES BORRACHO (DRUNKEN BEANS) RECIPE - ONE HUNDRED …
From onehundreddollarsamonth.com
TIPSY MERMAID RUM PUNCH - THE CHUNKY CHEF
From thechunkychef.com
SLOW COOKER BORRACHO BEANS - MUY BUENO COOKBOOK
From muybuenocookbook.com
THE BEST BEER CAN CHICKEN RECIPE – MESQUITE SMOKED!
From thekitchenmagpie.com
THE 10 BEST LATE NIGHT DRUNK FOOD RECIPES | THERICHEST
From therichest.com
DRUNKEN MEXICAN BEANS: FRIJOLES BORRACHOS - MEXCONNECT
From mexconnect.com
TEQUILA LIME DRUNKEN CHICKEN WINGS RECIPE | CHEF DENNIS
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #vegetables #mexican #oven #dinner-party #chicken #dietary #meat #onions #equipment #4-hours-or-less
You'll also love