Borracho Drunken Beans
From mountainmama 15 years ago
- 240 minutes to make
- Serves 12
Growing up, my neighbor always had a pot of beans cooking on her stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her memory close to me, even years after she has past.
Ingredients
- 1 pound dried pinto beans, washed shopping list
- 2 quarts chicken stock shopping list
- 1 tablespoon salt shopping list
- 1/2 tablespoon ground black pepper shopping list
- 1 (12 fluid ounce) can or bottle dark beer shopping list
- 2 (14.5 ounce) cans chopped stewed tomatoes shopping list
- 1 white onion, diced shopping list
- 1/4 cup pickled jalapeno peppers shopping list
- 6 cloves garlic, chopped shopping list
- 3 bay leaves shopping list
- 1 1/2 tablespoons dried oregano shopping list
- 1 1/2 cups chopped fresh cilantro shopping list
How to make it
- 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.
People Who Like This Dish 3
- calwar Griffith, IN
- fewls Helotes, TX
- ttaaccoo Buffalo, NY
- momo_55grandma Mountianview, AR
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The Rating
Reviewed by 0 people-
good beans lots of flavor thanks
momo_55grandma
in Mountianview loved it
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I just made this recipe and it is great. I cut down on the salt by half because my brother has BP issues but just loves beans and this was great. Thanks so much for the recipe!
fewls
in Helotes loved it
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