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
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
DRUNKEN PINTO BEANS
Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.
Provided by Sharon123
Categories Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
- Remove from heat.
- Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
- Saute the onions until lightly browned.
- Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
- Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
- Move the hot beans to a nice ceramic dish and serve. Enjoy!
Nutrition Facts : Calories 315.7, Fat 9.8, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 41.8, Fiber 10, Sugar 3.5, Protein 13.1
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.
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 (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
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 PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)
These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.
Provided by Jostlori
Categories Grains
Time 3h
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- BEANS:.
- Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
- Add 5 cups water; remove any beans that float.
- Add the cubed pork (or extra chopped bacon) and bring to a boil.
- Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
- Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
- FLAVORINGS:.
- In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
- Pour off all the drippings except 2 Tablespoons.
- Return pan to medium heat.
- Add the onions and chiles and fry until deep golden brown, about 10 minutes.
- Scrape the onion mixture into the beans; taste and season with salt.
- Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
- If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
- You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
- Just before serving, stir in the tequila and cilantro.
- Serve in warm bowls topped with the crumbled bacon.
DRUNKEN BEANS
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
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.)
More about "drunken pinto beans recipes"
10 BEST CANNED PINTO BEANS RECIPES | YUMMLY
From yummly.com
DRUNKEN BEANS | HURST BEANS
From hurstbeans.com
DRUNKEN BEANS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
FRIJOLES BORRACHOS (DRUNKEN BEANS) :: RECIPES :: CAMELLIA …
From camelliabrand.com
HALF-SMASHED DRUNKEN REFRIED BEANS - AGGIE'S KITCHEN
From aggieskitchen.com
CHILLI CHICKEN WITH DRUNKEN PINTO BEANS | CHICKEN RECIPES
From jamieoliver.com
DRUNKEN BEANS (FRIJOLES BORRACHOS) - GIMME SOME OVEN
From gimmesomeoven.com
DRUNKEN BAKED BEANS CASSEROLE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
SLOW-COOKER DRUNKEN BEANS RECIPE - TABLESPOON.COM
From tablespoon.com
10 BEST DRIED PINTO BEANS RECIPES | YUMMLY
From yummly.com
DRUNKEN PINTO BEANS OVER CREAMY POLENTA RECIPE - WELL …
From wellvegan.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 359 per serving
- Warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the onion and jalapeño and sauté until soft, about 3 minutes. Add the garlic and cook 2 minutes more.
- Add the pinto beans, diced tomatoes, maple syrup, tomato paste, chili powder, cumin, and salt to the skillet; stir to combine. Pour in the beer or vegetable broth and turn to medium heat. Simmer for 20 to 25 minutes, or until the mixture has thickened and most of the liquid has cooked off. When done it should be the consistency of chili.
- Meanwhile, in a smaller skillet, heat the other teaspoon of olive oil. Add the vegan bacon and cook until browned and slightly crispy, about 10 minutes. Transfer the cooked vegan bacon and any leftover oil to the skillet with the pinto beans. Stir in the cilantro and lime juice and adjust flavors to taste.
- To cook the polenta, combine the water and almond milk in a saucepan and bring to a simmer over medium-low heat. Slowly stir in the polenta. Return to a simmer and cook until the polenta is thick and creamy, about 15 minutes, stirring occasionally to prevent sticking. Stir in the vegan butter and season with salt.
KARL’S DRUNKEN PINTO BEANS | JABBERWOCKY STEW
From jabberwockystew.net
Estimated Reading Time 6 mins
DRUNKEN BEANS (FRIJOLES BORRACHOS): CINCO DE MAYO RECIPE IDEA #4
From senseandedibility.com
INSTANT POT DRUNKEN BEANS - MOMMY'S HOME COOKING
From mommyshomecooking.com
BORRACHO BEANS (FRIJOLES BORRACHOS) - HOUSE OF YUMM
From houseofyumm.com
DRUNKEN BEANS RECIPE | RECIPE | BEAN RECIPES, RECIPES, COOKED …
From pinterest.com
DRUNKEN PINTO BEANS - VEGINSPIRED
From veginspired.com
BORRACHO BEANS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
KARL’S DRUNKEN PINTO BEANS II | JABBERWOCKY STEW
From jabberwockystew.net
PINTO BEANS, REFRIED BEANS, AND DRUNKEN BEANS - COOKING DUDE
From cookingdude.com
DRUNKEN BEANS RECIPE – RANCHO GORDO
From ranchogordo.com
VEGAN FRIJOLES BORRACHOS (BEER-STEWED PINTO BEANS)
From theveganatlas.com
DRUNKEN PINTO BEANS | LEANNE CITRONE
From leannecitrone.com
DRUNKEN BEANS RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
SLOW-COOKER DRUNKEN BEANS
From pinterest.com
BORRACHO BEANS STORY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRIJOLES BORRACHOS (DRUNKEN BEANS) - RACHEL COOKS®
From rachelcooks.com
DRUNKEN BEANS RECIPE | MYRECIPES
From myrecipes.com
INSTANT POT BORRACHO BEANS (DRUNKEN BEANS) - DADCOOKSDINNER
From dadcooksdinner.com
DRUNKEN BEANS - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
TEXAS BORRACHO BEANS (FRIJOLES BORRACHO) • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
DRUNKEN PINTO BEANS RECIPES - FOOD NEWS
From foodnewsnews.com
BORRACHO (DRUNKEN) BEANS RECIPE – GERALD'S KITCHEN
From geraldskitchen.com
DRUNKEN BEANS — BUNS IN MY OVEN
From bunsinmyoven.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #side-dishes #beans #vegetables #mexican #easy #low-fat #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something #to-go #4-hours-or-less
You'll also love