Borracho Beans – Drunken Beans

I promise that these are delicious and well worth the wait. The photos I took really do not do them justice. I recommend using a good Mexican style beer. These also take a long time to make but easily is enough for 3 dinners. I usually vacuum seal them and then freeze them to use later.

1 pound dried pinto beans, soak for at least 12 hours in water (overnight)

6 slices of bacon, sliced into small pieces

2 cloves garlic, chopped

1/2-3/4 cup rough chopped tomatoes – roma or cherry

2 medium onions, chopped

12 ounces beer

1/2 cup fresh cilantro

2 jalapenos, remove seeds and chop

1 teaspoon cumin

1/2 teaspoon mexican oregano

salt and pepper

Remove any floating or abnormal beans after soaking.

Place the beans in a large heavy bottom pot. Cover them with water by 2-3 inches. Bring this to a boil. Reduce heat to simmer. Allow these to cook for 1.5 hours.

In a separate skillet, fry the bacon until done. Remove the bacon and drain on paper towels. Leave the grease in the skillet. Add the vegetables (garlic, tomatoes, onion, peppers). Cook for 10 minutes or until done. Return the bacon to the skillet. Add the can of beer. Simmer 5 minutes. Add the cilantro, cumin, and oregano.

Pour the bacon mixture into the beans. Add salt and pepper to taste.

Simmer for another 30-60 minutes. Covered. Remove and stop cooking when the beans are the texture you enjoy. Serve hot.

Borracho beans

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2 cans pinto beans drained

6 sliced bacon cooked

1 tablespoon grease from bacon

1 small yellow onion diced

1/2 green bell pepper diced

1/2 cup fresh cilantro chopped

1 cup chopped cherry tomatoes

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon cumin powder

1 can IPA beer

2 cups chicken broth

Place all in a saucepan. Cook on medium heat for 45 minutes to 1 hour. Stir occasionally. Salt to taste.

 

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Easy black beans

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This side dish is so simple. It really can go with any meal, but my favorite is to have it with tacos, over nachos, or with smoked pork and rice. It has no added oil or fat. The flavor all comes from vegetables.

 

1 can black beans – drain and rinse

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1 small jalapeno – sliced

1/4 tomato diced – any kinds work

1 tsp cumen

1.5 cans of water – use the rinsed bean can

1 tsp chicken bouillon

1 handful fresh cilantro leaves

 

Combine all ingredients in a saucepan and cook on medium heat for about 15-20 minutes or until the liquid turns a bit cloudy.

 

This never quite tastes the same. Sometimes I add a bit of leftover bacon. Sometimes I add fresh garlic. It is always fantastic. I have to say the combination above is my favorite. Tonight i made the same thing bit with pinto beans instead of black beans. Still wonderful!

 

Here are the peppers I picked yesterday. It is November and the garden is still going strong!

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