How To make Drunken Beans
7 ounces bacon
diced
1 large onion :
diced
2 cloves garlic minced
2 cups pinto beans :
soaked and drained
1 quart chicken stock or water
2 cups beer
4 jalapeno chiles (with seeds) thinly sliced
salt :
to taste freshly ground black pepper to taste 2 tablespoons cilantro :
chopped
In a large saucepan, saute the bacon over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and set aside. Pour off all but 1 tablespoon of fat and add the onion and garlic. Cook for 2 to 3 minutes, until the onion is translucent. Add the beans, stock or water, and beer. Bring to a boil, reduce the heat to a simmer, and cook for about 1 hour, checking every 30 minutes or so. Add the jalapenos after the first 30 minutes of cooking, and add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper. Stir in the cilantro, and serve.
Notes: Chef Stephan Pyles included this recipe in his cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.). He suggests serving Drunken Beans with Jalapeno-Stuffed Smoked Dove, Three Potato Salad and Rosy Relish, all included in his cookbook.
How To make Drunken Beans's Videos
Episode 4 Drunken Beans (Happy Herbivore Abroad)
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DRUNKEN BEANS FRIJOLES BORRACHOS
These are some of the best beans I have ever made! They are called Drunken Beans since you add a Mexican beer toward the end of cooking. I used a Dos Equis Amber (note that any American beer can be used instead)
TRADITIONAL CHARRO BEANS | A Cowboy's Favorite Bean
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Here's a traditional frijole recipe you need to try. The authentic chilies and seasoning combine to create the best pot of charro beans I've ever had.
#cowboybeans #cowboycooking
Printable recipe below!
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Instant pot drunken beans
From Canned Beans To Charro Beans | No one Will Know The Difference ❤
CHARRO BEANS is one dish I prepare often, they are very popular here in South Texas, we also love to barbecue and have family gatherings and Charro Beans are a must... Charro Beans from a can started when I was in a rush to come up with a side dish and I didn't have time to cook a fresh pot of beans, so I used canned and now it's the way to go for me especially if I'm in a rush. It takes a few minutes and a few ingredients to prepare these and no one will know the difference.
INGREDIENTS----------------
4 16oz Cans Pinto Beans (I used Bush's)
5 slices thin cut bacon (chopped)
1/3 med onion (chopped)
1 large Roma tomato (diced)
1 finely minced garlic clove
1 jalapeño (diced small) (optional)
Small bunch cilantro (chopped)
1 1/2 Tbsp Chicken bouillon tomato flavored (Knorr)
2 C. water
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
#charrobeans
#frijolescharros
#beans
Borracho Beans- A Super Easy and Delicious Side Dish
Borracho Beans
This is a super easy and delicious side dish.
The beans are stewed with dark bear for a rich flavor.
You can make pinto beans or just use a ready canned product as well.
Recipe:
Ingredients:
2 lbs cooked or 2-15 oz cans of pinto beans
1 cup- diced bacon
1 cup- diced onion
1 cup- diced tomato
1 each- 6 oz can roared chilis
1/2 cup- chopped cilantro
1 TBSP- chopped garlic
1 cup- chicken broth
1 tsp- salt
1 tsp- cumin
1 tsp- oregano
1 tsp- paprika
1 tsp- chili powder
1 tsp- black pepper
1 each- bottle dark beer
Method:
Saute bacon and onions over med heat until the bacon begins to brown.
Add tomatoes and roasted chilis, saute for 3-4 minutes.
Add salt, cumin, oregano, paprika, chilli powder and pepper. Stir to combine.
Add garlic and chicken stock. Stir to combine.
Add the dark beer and pinto beans.
When he mixture starts to boil, reduce heat to simmer and add the cilantro.
Cover and stew on simmer for 45 minutes.
Your final dish should have a rich broth.
We like to garnish with cotija cheese and cilantro.
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