The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Vegetables & Sides

Borracho (Drunken) Beans - 2019
​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 pound dried pinto beans, washed
  • 1/2 pound thick-sliced bacon
  •  1 white onion, diced
  • 8 cups chicken stock
  • 1 tablespoon salt
  • 1/2 tablespoon ground black pepper
  • 1 (12 fluid ounce) can or bottle dark beer
  • 2 (14.5 ounce) cans chopped stewed tomatoes
  • 1/4 cup pickled diced jalapeño peppers
  • 6 cloves garlic, chopped
  • 3 bay leaves
  • 1 1/2 tablespoons dried oregano
  • 1/2 cup chopped fresh cilantro
​
PREPARATION
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. Add salt and pepper, cover, and bring to a boil. Reduce heat to medium-low and cook covered for 1 1/2 hours, stirring occasionally. 

Fry bacon until cooked but not crisp. Drain bacon, chop and add to beans. Add beer, tomatoes, jalapeño peppers, onions, garlic, bay leaves, oregano and cilantro. Stir well and cook uncovered for 1 hour, stirring occasionally. Season with additional salt and pepper to taste.

Home

Download Print Version

Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2022 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking