Frijoles Borrachitos Refried Beans W Beer Recipes

Steps:

• Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
• Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
• Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
• Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before serving.

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:

• 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:

• In large pan saute onions & garlic until translucent.
• Add jalapenos & saute until lightly browned.
• Add black beans (rinsed & drained), and kidney & pinto beans (undrained).
• Bring to boil, reduce heat and simmer 90 minutes. Add beer as needed to maintain liquid level.
• Mash & mix with potato masher. Add salt to taste & serve!

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.