Mexican Drunk Beans Recipes

Steps:

• Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
• In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
• Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Steps:

• Soak beans in a large pot of water overnight.
• Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
• Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
• With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

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 dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through.
• Add diced onion and chilis and heat until onions are translucent.
• Add all tomatoes, salsas and beer.
• Heat until boiling. Stirring lightly to mix flavors.
• Add jar of pinto beans WITH liquid.
• Again, heat to boiling.
• Add cilantro.
• Stir to mix and serve with sour cream!

Steps:

• 1. Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
• 2. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 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:

• Cook bacon, drain on paper towels and chop when cooled. (I usually saute some onion in the bacon grease and put everything into the pot of beans)
• Cook beans according to instructions on package.
• After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
• Cover and continue to cook for an additional 30 minutes or until beans are tender.
• Serve immediately or refrigerate overnight.
• You can add fresh jalapeno at the same time you add the tomatoes for an extra kick!
• *I use Texas Spice Company Bean Seasoning and it is sold only at all H*E*B Grocery Stores.

Steps:

• Preheat oven to 300°F.
• In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
• Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)

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.

Steps:

• Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
• Remove from heat.
• Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
• Saute the onions until lightly browned.
• Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
• Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
• Move the hot beans to a nice ceramic dish and serve. Enjoy!