DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON
This recipe is adapted from Rick Bayless's Mexican Kitchen. I purchased some peruano beans (also called mayocoba beans) and wasn't sure what to do with them and found this recipe online. Peruano beans can be used any time navy beans are used and are from Mexico. This is a nice and spicy pot of beans that you can throw inside of a burrito or just eat plain. I added extra jalapenos and used red onion instead of yellow (I did not change the recipe--only how I made it). I also used rum in place of tequila because it's what I had. Very tasty! Thank you Rick Bayless!
Provided by AmyZoe
Categories One Dish Meal
Time 2h30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
- Simmer until done.
- Drain, reserving 1 cup of the water and remove salt pork.
- In the meantime, saute the bacon until done but not crispy.
- Drain and set aside.
- Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
- Add the garlic and saute until the raw garlic smell is gone.
- Add the beans to the onion mixture with the reserved bacon.
- Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
- Add salt and pepper to taste and simmer 5 to 10 minutes.
- Just before serving, add the tequila and simmer 5 to 10 minutes.
- Add the cilantro, stir and serve.
Nutrition Facts : Calories 78.8, Fat 7.5, SaturatedFat 2.7, Cholesterol 8.8, Sodium 135.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.7, Protein 1.1
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 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 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 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.)
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
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