Rick Martínez's Frijoles Borrachos | Introduction to Mexican Cooking | Food Network
Rick demonstrates how to make frijoles borrachos or drunken beans, a smoky dish using beer and bacon, that takes him back to family meals in Northern Mexico and Texas!
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Frijoles Borrachos
RECIPE COURTESY OF RICK MARTINEZ
Level: Easy
Total: 10 hr (includes soaking time)
Active: 40 min
Yield: 8 servings
Ingredients
Kosher salt
1 pound dried pinto beans (about 2 1/2 cups)
4 ounces thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
4 jalapeno chiles, seeded and chopped
4 cloves garlic, finely chopped
1 medium white onion, chopped
One 15-ounce can fire-roasted diced tomatoes
One 12-ounce bottle pale Mexican lager
3/4 cup packed cilantro leaves and tender stems, roughly chopped
Directions
Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before serving.
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Rick Martínez's Frijoles Borrachos | Introduction to Mexican Cooking | Food Network
Drunken Baked Beans (Frijoles Borrachos) - Food Wishes
They say beer makes everything better, which might not be literally true, but it certainly makes a pan of baked beans better. Not only is this one of the best-tasting baked bean recipes ever, it’s also one of the easiest. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Drunken Baked Beans, follow this link:
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Make CARNE ASADA CHARRO BEANS for your next BACKYARD PARTY (the SECRET Mexican Restaurant Recipe)
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PARTY BEANS INGREDIENTS
– 2lb Caserole Brand Pinto Beans
– 2 Roma Tomatos
– 2 Jalapeños
– 3 Garlic Cloves
– Handful of Cilantro
– 1/2 White Onion
– About 1/2 of a Salt Pork
– 2 Strips of Thick Cut Bacon
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Tex-Mex Recipe Series
My FAVORITE Salsa Recipes:
All About FAJITAS:
Great Borracho Bean Recipe
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Watch this video and please comment. This is truly a great borracho bean recipe. My borracho beens have been a hit for meals and at cookoffs. These beans have placed many times in the bean division at our bbq cook offs. Now for ya'll that may not know borracho means drunk in Spanish. So this is a drunken bean recipe. I like to use a dark beer when I make borracho beans and my favorite beer to use is Shiner Bock. Just follow the recipe and you will be abole to make great borracho beans to go along with your next Mexican meal.
Backwoods Gourmet:
Daddy Dutch BBQ and Cooking:
Cookin With James:
Borracho Bean Recipe
1 Bottle Shiner Bock
2lbs Pinto Beans
5 Roma Tomatoes, diced
1bunch Cilantro, diced
1 White Onion, diced
1-2 Jalapenos, diced small
4 Bacon slices chopped,
4tbs Chili Powder
2tbs Cumin
1tbs Garlic Powder
1tbs Black Pepper
1-2tsp Oregano
Soak beans overnight or through the day in water and beer.
Place beans on stove and bring to a boil.
Add onions and jalapenos
Add bacon
Add seasonings
Lower heat and cook until beans are tender
Last 10-15 minutes of cook time add cilantro and tomatoes
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#texasstylecuisine #texasstylebbq #texasstylebbqandcuisine
Charro Beans Recipe EASY | How to soak dry beans QUICK! #cooking
Today I will show you an easy way to soak and cook dry pinto beans. This method works great when you forget to soak the beans overnight to 24 hours. I will also show you an easy and simple Charro beans recipe. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ GROUND BEEF ENCHILADAS
INGREDIENTS
1lb pinto beans (pre-soaked)
12 oz bacon
1 small onion
2 cloves of garlic
3 Roma tomatoes
fresh cilantro
1 Tbsp tomatoes chicken bouillon
salt to taste
3 to 3 1/2 cups water
5-quart pot
HOW TO MAKE CHARRO BEANS
Cooking beans for the week
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