Mexican Drunk Beans Recipes

Steps:

• Rinse and pick over beans and clean them out.
• Add the beans and the garlic in a large pot of water and bring to a boil.After the water boils reduce heat and cook over medium heat for 1 to 1½ hours until they are tender but still firm.
• While beans are cooking cut and cook bacon, till its fully cooked and set aside.
• In another frying pan add 2 cups of ham and 2 cups of chopped smoked sausage.*Both cut into small cubes. Brown the ham and sausage for about 7-10 minutes, and set aside.
• Add the can of beer to your beans before the they are fully cooked and let simmer till the beans become fully cooked.
• When the beans are fully cooked, add the all the remaining ingredients into the pot ( a whole bunch of chopped cilantro, diced jalapeno peppers, diced onions, diced tomatoes, cooked bacon, ham, and sausage) . Let the beans come to a boil after you add the remaining ingredients. This recipe will not need salt because there is already enough of that coming from your beer, bacon and ham and sausage. The secret is in the cilantro and the beer. The more cilantro and beer the more flavorful!
• *For those of you that don't eat pork, you can use turkey ham, turkey bacon and turkey sausage. The taste is just as flavorful.

Steps:

• In a large dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through.
• Add diced onion and chilis and heat until onions are translucent.
• Add all tomatoes, salsas and beer.
• Heat until boiling. Stirring lightly to mix flavors.
• Add jar of pinto beans WITH liquid.
• Again, heat to boiling.
• Add cilantro.
• Stir to mix and serve with sour cream!

Steps:

• Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
• Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
• With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

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:

• 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.)

Steps:

• 1. Using a good sharp knife or awesome pair of kitchen sheers, cut the bacon up into bite size or one inch pieces. Place into large stock pot and fry completely. It is okay if it is not crispy all over.
• 2. Chop all the onion and add to the bacon about halfway through the bacon frying.
• 3. Once the bacon and onion is finished add the cilantro, well chopped. Stir and mix well for about five minutes on a medium heat. Add the Tomatoes (blended or diced, based on preference) and simmer for about 30 minutes. If you wish a more soupy meal than add more tomatoes, again based on preference.
• 4. Lastly, add the beans and simmer on low for as long as you wish. I have eaten the beans as soon as 30 minutes or as long as 3 hours from preparation. If you are good at measuring beans and quantities, dried beans may be used.
• 5. I like to eat the soup using the scoops chips. Again, this may be used as a side or as a main meal. Notice how all ingredients are in even quantities and can be broken down to a small family meal or large gatherings.