Best Borracho Beer Beans Recipes

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BORRACHO BEANS (FRIJOLES BORRACHOS)



Borracho Beans (Frijoles Borrachos) image

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

1 pound dried pinto beans* ((see tips below for using canned beans))
water
1/2 pound uncooked bacon
1 small onion, (diced)
1 jalapeno, (diced (seeds and veins removed if you don't want it spicy))
4 cloves garlic, (minced)
2 teaspoons chili powder
1 teaspoon ancho chili powder ((or regular if you don't have ancho))
1 teaspoon dried oregano ((Mexican oregano preferred))
1 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
1 14-ounce can diced tomatoes
1 12-ounce bottle dark lager beer ((I used Negra Modelo))
1 tablespoon dark brown sugar
1/4 cup chopped cilantro

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

BORRACHO BEANS



Borracho Beans image

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

1 pound dried pinto beans* ((2 cups))
6 cups water (, or more if needed)
¼ of an onion
½ teaspoon salt
1 bay leaf
5 slices bacon (, chopped)
1 cup diced ham or sausages
½ of a yellow onion (, chopped)
3 cloves garlic (, minced)
2 tomatoes (, diced*)
1 jalapeno or serrano pepper (, seeded and chopped)
½ - 1 chipotle pepper in adobo sauce (, chopped (optional, but recommended for a smoky spice)*)
1 cup fresh chopped cilantro (about 1/2 bunch)
1/2 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon oregano
Salt and pepper (, to taste)
12 oz. dark beer ((Mexican beer, if possible))

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

SOUTH TEXAS BORRACHO BEANS



South Texas Borracho Beans image

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Provided by CAL

Categories     Side Dish     Beans and Peas

Time 10h

Yield 6

Number Of Ingredients 9

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

Steps:

  • Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
  • Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
  • Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g

FRIJOLES BORRACHO (DRUNKEN BEANS)



Frijoles Borracho (Drunken Beans) image

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

2 1/2 cups dried pinto beans or 2 1/2 cups kidney beans, sorted of debris
2 tablespoons salad oil
2 slices thick-sliced bacon, diced
2 jalapeno chiles, stemmed, seeded and chopped
1 large onion, chopped
3 garlic cloves, minced
1 (12 ounce) bottle beer
2 cups chicken broth or 2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon dry oregano leaves
2 teaspoons ground cumin

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

BORRACHO BEANS FROM SCRATCH



Borracho Beans from Scratch image

I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)

Provided by Chef Howe

Categories     Beans

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb dried pinto bean
3 quarts water
12 ounces dark beer (Mexican)
3 garlic cloves, minced
1/4 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon Mexican oregano
3 -6 jalapeno peppers, seeded and minced
1 lb bacon, cut into 1-inch pieces and fried crispy
1 medium onion, chopped
3 roma tomatoes, chopped
1 cup cilantro, chopped

Steps:

  • Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
  • Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
  • In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
  • Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

Nutrition Facts : Calories 328.5, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 366.3, Carbohydrate 27.4, Fiber 6.5, Sugar 1.8, Protein 13.1

EASY AND DELICIOUS BORRACHO BEANS



Easy and Delicious Borracho Beans image

I wanted Borracho Beans as a side dish but didn't want to make the beans from a dried state. This recipe uses canned beans but it is so good you wouldn't know it! You can't really substitute the beer in this recipe because Borracho Beans means "drunken" and without the beer... well they just wouldn't be Borracho Beans! Also, these beans are intended to be "soupy" so if you like your beans with a thicker sauce (like me!), either use 1/2 the beer or simmer the beans longer (this is what I do).

Provided by Sooz Cooks

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon, diced
1/4 onion, chopped
2 (16 ounce) cans pinto beans (undrained)
1 (10 ounce) can Ro-Tel tomatoes (undrained)
1 (4 ounce) can diced green chilies (undrained)
1 teaspoon minced fresh garlic (or use garlic powder to taste)
1 (12 ounce) bottle mexican beer (use only 1/2 bottle for thicker beans)
1/4 cup fresh cilantro leaves
lime wedge
shredded cheese

Steps:

  • In a medium sized sauce pan, fry bacon and onion until the bacon is crisp (stirring often to make sure onion doesn't burn).
  • add pinto beans, ro-tel tomatoes, chilies, garlic and beer to the pot.
  • Bring to a boil, reduce heat to medium-low and simmer uncovered for about 20 minutes or until the sauce is to your desired thickness (if you have longer, it's better!).
  • Stir in cilantro and garnich with lime or cheese or both!

Nutrition Facts : Calories 208.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.7, Sodium 346.3, Carbohydrate 33.5, Fiber 10.4, Sugar 1, Protein 11.2

BEST DAMN BORRACHO BEANS PERIOD!



Best Damn Borracho Beans Period! image

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

2 -3 lbs pinto beans
2 small white onions
2 fresh jalapenos (optional)
6 garlic cloves, minced
4 small roma tomatoes
1/4 cup fresh cilantro, chopped
3 smoked ham hocks
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
1 tablespoon black pepper
1 1/2 tablespoons kosher salt
1 tablespoon cumin
2 table spoons bacon drippings
32 ounces chicken stock
12 ounces dark beer (optional)

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.

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