Borracho Beans Recipes

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.

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!

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.

Steps:

• In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.

Steps:

• Soak pinto beans in bowl of hot water overnight.
• After your beans have soaked overnight, proceed to take out your Crock Pot.
• If you are using the Slow Cooker Liners then line your Crock Pot.
• Place all ingredients into the Crock Pot except the tomatoes, onion, bacon, and cilantro.
• Turn Crock Pot on highest setting until beans turn light brown. This generally takes about 4 to 5 hours depending on the Crock Pot.
• Prior to the beans turning light brown cut the uncooked thick sliced bacon into one inch pieces.
• Place the one inch pieces of bacon in a skillet and cook with the ¼ of the finely chopped onion.
• Once bacon and onion are fully cooked and beans are light brown place bacon, onions and any drippings into the Crock Pot.
• Add ½ of the tomatoes and cilantro and switch to Crock Pot cooking to low for about an hour.
• Once you are ready to serve, add the remainder of the tomatoes and cilantro.

Steps:

• Sort through the beans. Look for small rocks and debris.
• Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there may be sand and debris at the bottom of rinse bowl.
• Fill bowl 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 & beer.
• Lower heat to simmer, cover pan and cook about 2 hours.
• When the beans are light brown and soft, add salt, garlic and serrano peppers.
• In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans.
• Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.).
• Serve with flour or corn tortillas. Cornbread is great, too!
• *If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".

Steps:

• Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.
• To soak the beans overnight, transfer them to a large mixing bowl. Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
• Alternatively, to soak the beans more quickly, transfer them to a large saucepan. Add cold water to cover by 2 inches. Bring to a rapid boil over high heat and boil for 2 minutes. Remove the pan from the heat, cover, and let stand 1 hour.
• Meanwhile, in a small skillet over medium heat, fry the bacon until it's cooked but not crispy. Transfer to a paper towel-lined plate and set aside. If desired, pour off the bacon grease into a small container and reserve for making Refried Beans (page 130).
• Drain and rinse the soaked beans and place in a Crock-Pot. Add boiling water to cover by 1 inch. Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
• About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired. About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
• When the beans are fully cooked, taste and season as necessary with salt and pepper. Ladle the beans into shallow soup bowls, top with cilantro, and serve.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Simmer for 30-45 minutes, adding water if mixture gets too thick.

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.