Frijoles Negro Barrachos Aka Drunk Black Beans Recipe Mexicanfoodcom

Steps:

• To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
• Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
• Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.

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:

• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

Steps:

• Rinse and pick over beans and clean them out.
• Add the beans and the garlic in a large pot of water and bring to a boil.After the water boils reduce heat and cook over medium heat for 1 to 1½ hours until they are tender but still firm.
• While beans are cooking cut and cook bacon, till its fully cooked and set aside.
• In another frying pan add 2 cups of ham and 2 cups of chopped smoked sausage.*Both cut into small cubes. Brown the ham and sausage for about 7-10 minutes, and set aside.
• Add the can of beer to your beans before the they are fully cooked and let simmer till the beans become fully cooked.
• When the beans are fully cooked, add the all the remaining ingredients into the pot ( a whole bunch of chopped cilantro, diced jalapeno peppers, diced onions, diced tomatoes, cooked bacon, ham, and sausage) . Let the beans come to a boil after you add the remaining ingredients. This recipe will not need salt because there is already enough of that coming from your beer, bacon and ham and sausage. The secret is in the cilantro and the beer. The more cilantro and beer the more flavorful!
• *For those of you that don't eat pork, you can use turkey ham, turkey bacon and turkey sausage. The taste is just as flavorful.

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Steps:

• Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
• Remove lid and adjust seasoning.

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:

• Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
• Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
• In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
• While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
• Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
• Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
• Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
• Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
• Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
• Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
• Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.