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Thread: Does anyone have a fabulous recipe for borracho beans?

  1. #1

    Does anyone have a fabulous recipe for borracho beans?

    I am really, really desperate for a good pot of borracho beans! My new year's resolution is to learn how to make 2 or 3 of my favorite mexican recipes, and I'm trying to get a jump on the new year with one of my favorite mexican dishes.

    Thanks!

  2. #2
    Join Date
    Jun 2002
    Location
    Florida
    Posts
    800
    Borracho Beans

    2 cups dried pinto beans
    4 cups water
    1 can beer
    1 clove garlic, minced
    1/2 onion, finely chopped
    3 sprigs epazote (optional)
    1 tablespoon guajillo chile powder (ground chiles)
    1/2 teaspoon ground cumin
    1 cup finely chopped fatty pork scraps or bacon
    One 15-ounce can of tomatoes, chopped
    1 teaspoon salt, or more to taste


    Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
    Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.

    Makes about 6 cups.
    Legends of Texas Barbecue Cookbook
    April 1993



    Kiki's Borracho (Drunken) Beans
    1 pound dried pinto beans, washed
    2 quarts chicken stock
    1 tablespoon salt
    1/2 tablespoon ground black pepper
    1 (12 fluid ounce) can or bottle dark beer
    2 (14.5 ounce) cans chopped stewed tomatoes
    1 white onion, diced
    1/4 cup pickled jalapeno peppers
    6 cloves garlic, chopped
    3 bay leaves
    1 1/2 tablespoons dried oregano
    1 1/2 cups chopped fresh cilantro

    --------------------------------------------------------------------------------

    DIRECTIONS:
    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.
    12 servings
    Calories: 178
    Total Fat: 1g
    Cholesterol: < 1mg
    Sodium: 1073mg
    Total Carbs: 32g

  3. #3
    Join Date
    Aug 2003
    Location
    78704 - more than a zipcode, it's a lifestyle.
    Posts
    1,859
    ooh! I love borracho beans! Thanks for asking about this!
    Your actions speak so loudly I can hardly hear you - Henry David Thoreau

  4. #4
    I'm not sure why I posted this at 5:00 on a Friday evening! I'll try to bump it up so it's on the front line for Monday morning.

    Thanks!

  5. #5
    Join Date
    Nov 2004
    Location
    Northern Illinois
    Posts
    68
    I have never heard of Borracho beans. Is it a type of bean? Or a way of cooking them?

  6. #6
    Join Date
    Aug 2003
    Location
    78704 - more than a zipcode, it's a lifestyle.
    Posts
    1,859
    It's like a soupy-bean side. I first discovered it at tex-mex restaurants and now always get it instead of refried. It's not thick like american beans or chili - but not quite a soup either. Somewhere in between.
    Your actions speak so loudly I can hardly hear you - Henry David Thoreau

  7. #7
    Julie, borracho means drunk in Spanish, notice the beer in the recipe.

    Christie

  8. #8
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224
    Here's a recipe we love and entered into a cook-off and won first place...

    Borracho Beans

    Cover 1 lb. pinto beans with water by 2 inches. Bring to a boil for 2 minutes, then remove from heat and soak beans for 1 hour. Drain and set aside.

    Soaked pinto beans
    8 cups water or 6 cups water and 2 bottles Dos Equis
    1/2 lb. bacon, diced
    1 can Rotel tomatoes
    2 med onions, chopped
    2 cloves garlic
    1 can diced green chiles (mild)
    or several chopped jalapeno peppers (hotter)
    2 tbs chili powder
    1 tbs cumin
    1 tbs dried Mexican oregano
    1/4 cup cilantro leaves, chopped
    2 limes

    Put water into pot with soaked beans and simmer 1 hour or until soft (depending on age of beans it could take 2 hours). In a separate skillet sauté bacon until crisp; remove from pan using slotted spoon, and drain on papertowels. Add onion to skillet and sauté until soft, add garlic; continue to sauté until onions begin to caramelize, about 15 minutes. If using fresh jalapeños add to skillet and cook one minute more. Add chili powder, cumin, oregano and cilantro to skillet, cook until fragrant, about 2 minutes. Add contents of skillet and cooked bacon to beans, once beans are softened. Add can of Rotels. Simmer pot one hour. Season with salt and pepper.
    Well-behaved women seldom make history!

  9. #9
    Sneezles, I can't wait to try this out! Thanks to everyone who responded!

    (Next week, enchiladas!)

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