Instant Pot Borracho Beans Recipes
FRIJOLES BORRACHOS (DRUNKEN BEANS)
Borracho beans are always a hit when served at potlucks or family gatherings. This boozy take on traditional cowboy beans (a.k.a. frijoles charros) gets an added kick of flavor with the addition of ice-cold Mexican beer. And did I mention that there's also bacon in the mix? You can never go wrong with bacon and beer! Like most of the bean recipes in this book, hold off on seasoning with salt until after the beans are cooked, otherwise you'll be left with hard, undercooked beans-or so says an old Mexican wives' tale.
Provided by Everyday Mexican Instant Pot Cookbook by Leslie Limon
Categories Side Dish
Yield 8 - 10 servings
Number Of Ingredients 8
Steps:
- Set the Instant Pot to Sauté and adjust to More or High. Fry the bacon in the pot for 4 to 6 minutes, or until cooked through.
- Stir in the onion, chiles, and garlic. Sauté for an additional 2 to 3 minutes, or until the onion is translucent.
- Add the beans, cilantro, beer, and enough water to reach the two-thirds-full mark inside the Instant Pot
- Lock the lid into place and set the steam release valve to sealed. Select Manual and set the timer for 60 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Season the beans with the coarse salt, ladle into bowls, and serve.
INSTANT POT BORRACHO BEANS
This instant pot borracho beans recipe is a perfect side dish for any Mexican meal. Or, serve them on their own over rice for a cheap and easy meal.
Provided by Amber Hoffman
Categories Side Dishes
Time 1h25m
Number Of Ingredients 16
Steps:
- Turn the Instant Pot to the saute setting. Add olive oil.
- Saute the bacon chunks for 2-3 minutes or until they start to brown. They do not need to be crisp.
- Add the onion, garlic, jalapeno, and red pepper. Sautee another 2-3 minutes.
- Turn the Instant Pot off. Add chicken broth and deglaze the bottom of the Instant Pot.
- Add Mexican beer, pinto beans, cumin, chili powder, salt, and pepper and stir.
- Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position.
- Turn to the pressure cooking setting. Set the time for 35 minutes. If you soaked the beans ahead of time, set the time for 20 minutes.
- When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
- Carefully open the lid. Add the diced tomatoes. Stir the beans. Taste and add salt and pepper if necessary.
- Cover the Instant Pot and lock it. Set the steam release knob to the Sealing position. Set to pressure cook for 3 minutes.
- When the time is up, let the pot naturally release the pressure for 10 minutes. Manual release the remaining steam by turning the knob to vent.
- Stir in the cilantro just before serving
Nutrition Facts : Calories 517 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 10 grams fat, Fiber 19 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 461 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
INSTANT POT® BORRACHO CRANBERRY BEANS
No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.
Provided by Soup Loving Nicole
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
- Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 40.5 g, Cholesterol 3 mg, Fat 1.8 g, Fiber 14.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 891.9 mg, Sugar 2.6 g
BEST DAMN BORRACHO BEANS PERIOD!
Make and share this Best Damn Borracho Beans Period! recipe from Food.com.
Provided by Texas Pete
Categories Beans
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 1 hour.
- Strain the beans, and discard water. Bring another 8 cups of water, and 32 ounces of chicken stock to a boil.
- While beans are starting to boil, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. (Remove fat and bones when your beans are done.).
- Cut veggies into small pieces, then combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours, or until tender. Remove fat when finished. Taste, add more seasoning if needed.
INSTANT POT BARBECUE BEANS
Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
- Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
- Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.
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- Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
- Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
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