Black Bean Chili
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BORRACHO BEANS: How to Make Delicious Drunken Beans/Frijoles Borrachos with Hatch Green Chile
If you've never had Borracho Beans before, you've been missing out because they're absolutely delicious. It's amazing how one bottle of beer can enhance the flavors that are packed into these Drunken Beans/Frijoles Borrachos. Among those flavors is Hatch green chile! Need I say more?! Read on for the recipe.
Borracho Beans
1 lb. pinto beans (sorted, cleaned, soaked in water overnight & drained)
6 cups of water
4 slices of bacon, cut into half inch pieces
4 roma tomatoes, cubed
5 Hatch green chiles (roasted, peeled & diced)
2 cloves of garlic, minced
1 medium onion, chopped
1 bottle of Mexican beer
salt to taste
Heat a large pot on the stovetop at medium high heat, then fry the bacon in the pot. Once cooked, remove the bacon and set aside, but leave the bacon grease in the pot. Drop in chopped onions, tomatoes, and chile and let it fry in the bacon grease, while stirring. Once onions are translucent and tomatoes have cooked down, add in minced garlic and cooked bacon. Then add in drained pinto beans, along with 6 cups water and 1 bottle of beer. Stir to combine and let it come to a boil. Once it boils, lower the heat and let beans cook for 2 hours. In the last half hour of cooking time, add in salt to taste.
The alcohol from the beer will cook out, but what the beer does is enhance all the flavors of the other ingredients. You'll be left with creamy, smoky, flavor-packed Borracho Beans.
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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
Nachos With Beans And Cheese | How To Make Baked Nachos | Easy & Simple Party Recipe | The Foodie
When guests are coming to your place or you just want to give yourself a lip-smacking treat, these nachos with beans and cheese are just perfect for you. Tender beans, delicate cheese, and salty nachos are a delicious blend of flavors. It's easy to make and never fails to impress anyone.
#NachosWithBeanandCheese #BakedNachos #TheFoodie
Cast Iron Chili With Beans Recipe
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First and foremost this is not TEXAS CHILI I know all about Texas chili without beans and tomatoes so please don't try to educate me on Texas Chili. I'm in Mississippi, and we like beans and tomatoes in our chili as do a lot of America. My chili recipe (with beans & tomatoes) will warm you up on a cold wet day, and I promise you will go back for more!
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.