Frijoles Borrachos (drunken beans) recipe

[Guest guest]

Frijoles Borrachos (drunken beans)

 

2 cups pinto beans

6 cups water -- or more as needed

12 ounces beer

2 Teaspoons of peanut oil

1 Large onion, chopped

3 garlic cloves, minced (or fire roast a whole garlic bulb)

3 fresh jalapenos or serranos,chopped

1 Teaspoon chili powder

1 Teaspoon salt

 

 

Soak beans overnight and drain, add to stockpot (if you first roast the whole

bulb of garlic then toss it in now with beans) . Cover them with the water and

beer. Simmer the beans, uncovered, over low heat. After 1 hour, stir the beans

up from the bottom and check the liquid level. If there is not at least an inch

more water than beans, add enough hot water to bring it to that level. Simmer

the beans another 30 minutes, then check them again, adding water as needed.

When the beans are well softened, add the remaining ingredients, and continue

simmering. Cook at least 15 or more minutes, keeping the level of the water just

above the beans. The beans are done when they are soft and creamy but not mushy.

There should be extra liquid at the completion of the cooking time, although the

beans should not be soupy. If you want the liquid a little thicker, squash a few

of the beans in the bottom of the pot with a potato masher and stir.

 

 

 

 

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[Guest guest]

Thanks for this recipe. I've seen drunken beans recipes all over but never

one without meat or lard. I also like that this is a smaller amount of

beans to be made - will be a good size for a first try (without messing

around with different ingredients). Much appreciated.

 

S.

 

On 1/5/06, sissy <> wrote:

>

> Frijoles Borrachos (drunken beans)

>

> 2 cups pinto beans

> 6 cups water -- or more as needed

> 12 ounces beer

> 2 Teaspoons of peanut oil

> 1 Large onion, chopped

> 3 garlic cloves, minced (or fire roast a whole garlic bulb)

> 3 fresh jalapenos or serranos,chopped

> 1 Teaspoon chili powder

> 1 Teaspoon salt

>

>

> Soak beans overnight and drain, add to stockpot (if you first roast the

> whole bulb of garlic then toss it in now with beans) . Cover them with the

> water and beer. Simmer the beans, uncovered, over low heat. After 1 hour,

> stir the beans up from the bottom and check the liquid level. If there is

> not at least an inch more water than beans, add enough hot water to bring it

> to that level. Simmer the beans another 30 minutes, then check them again,

> adding water as needed. When the beans are well softened, add the remaining

> ingredients, and continue simmering. Cook at least 15 or more minutes,

> keeping the level of the water just above the beans. The beans are done when

> they are soft and creamy but not mushy. There should be extra liquid at the

> completion of the cooking time, although the beans should not be soupy. If

> you want the liquid a little thicker, squash a few of the beans in the

> bottom of the pot with a potato masher and stir.

>

>

>

>