Vegetables & Sides |
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Borracho (Drunken) Beans - 2019
Recipe courtesy of Ron Wozny
INGREDIENTS
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.
- 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.