Mexican Style Beer Nuts Recipes

MY BEER NUTS

Steps:

• Bring peanuts, sugar, salt and water to a boil.
• Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
• Preheat oven to 300 degrees.
• Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.
• bake 20 minutes.
• Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.
• Cool completely and store in an airtight container.

BEER NUTS

Steps:

• Preheat oven to 300°F.
• Beat the egg white with the water until soft peaks form.
• Stir in nuts.
• In another bowl, mix the rest of the ingredients.
• Sprinkle this over the nuts, toss or stir well.
• Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes.
• You want the nuts to be dry.
• Remove from heat, cool and serve.

MEXICAN DRUNKEN BEANS

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.

MEXICAN-STYLE PINTO BEANS

Steps:

• Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
• Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

SWEET AND SPICY BEER NUTS CHEX MIX

Steps:

• In large microwavable bowl, mix cereals, pretzels and nuts.
• In 4-cup microwavable measuring cup, place ale. Microwave uncovered on High 4 to 6 minutes, stirring every 2 minutes, until reduced to 1/4 cup. Stir in brown sugar, butter, chili powder, salt and red pepper. Microwave on High 1 to 2 minutes, stirring every 30 seconds, until butter is melted and sugar is dissolved. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.

MEXICAN-STYLE BEER NUTS

Steps:

• Preheat oven to 300ºF. Combine nuts and lime juice in large skillet. Add beer; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min., stirring occasionally. Drain nuts; place in medium bowl. Add sugar; toss to coat. Spread onto parchment-covered baking sheet.
• Bake 20 to 25 min. or until nuts are dried and lightly browned.
• Sprinkle nuts with lime peel and salt; toss to coat. Cool completely. Store in airtight container at room temperature.