Rick Bayless Charro Beans
Slow cooked with chopped bacon, onion, garlic, jalapenos and fire-roasted diced tomatoes, these charro beans are creamy, delicious and perfectly satisfying, every time.
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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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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 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)
Borracho Beans (Frijoles Borrachos)
Tender and creamy Borracho Beans (or Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in a beer broth with bacon, onions, tomatoes and spices. Serve with a side of cornbread or flour tortillas for the perfect Tex-Mex dinner!
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Frijoles Borrachos / Drunken Beans
This recipe can also be made on your stovetop or slow cooker.
Hope you give it a try
2 cups cooked pinto beans
6-8 strips of bacon
1 cup sausage, chopped are use Johnsonville beef smoked sausage. You can use any kind you’d like.
1 half onion, chopped
2-3 jalapeños / for more space use 1-2
One extra raw whole jalapeño for extra flavor that is optional
3-4 cloves
½ tbs tomato bouillon powder
1/4 tsp  oregano
1/2 cup or handful of cilantro, chopped
2-3 Roma tomatoes
Drizzle oil if needed
2 cups hot water or 2 cups bean broth
1-12 oz bottle of beer your choice

#frijoles #beans #mexicanfood