Frijoles Borrachitos Beans With Beer Recipes

Steps:

• Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
• Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
• Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
• Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).

Steps:

• Soak beans in 4 cups water at least 5 hours.
• Place in large stockpot.
• Add beer and bring to a boil.
• Cover and simmer 1 1/2 hours.
• Cook bacon until crisp, drain and crumble.
• Add bacon to beans along with onion, tomatoes, cilantro, salt and red pepper.
• Cover and simmer for 30 minutes.

Steps:

• Saute 3 chopped bacon slices, 1 chopped onion, 2 chopped garlic cloves and 1/2 teaspoon each ground cumin, kosher salt and pepper in vegetable oil in a large skillet over medium-high heat, 8 minutes. Add 1/2 cup dark Mexican beer; simmer 1 minute. Add two 15-ounce cans pinto beans (drained and rinsed) and 1 cup water; simmer 5 minutes. Stir in 1/4 cup chopped cilantro and the juice of 1 lime.

Steps:

• Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
• Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
• With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

Steps:

• Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
• Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
• Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.