Kiki's Borracho (Drunken) Beans

SUBMITTED BY: KIKI810 PHOTO BY: GARSKESD

"Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine."

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PREP TIME	30 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 30 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro

DIRECTIONS

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.

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REVIEWS

Reviewed on apr. 5, 2006 by Becky

Wowzer!! This recipe will knock your socks off! I've been looking for a recipe that... MORE

Reviewed on sep. 4, 2006 by ROXANN4837

I've made this twice and I have made 2 changes to suit my tastes. I used 2 fresh jalapenos,... MORE

Reviewed on may 1, 2006 by NINA L.

WOW. IF I COULD RATE THIS A 10 I WOULD. I AGREE WITH ALL THE OTHER RATERS. THIS IS A GREAT... MORE

Reviewed on dec. 27, 2005 by CWENGER

Delicious!! Had no beer, but was still great without it. I fixed this the day after Christmas... MORE

Reviewed on sep. 15, 2007 by Karen H

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Karen H
sep. 15, 2007

Fabulous flavor! I did not soak my beans and they cooked in approx. the given time. Beans that are old will take much longer to cook. If you don't live in a "bean eat'n state" like Texas, try to get your beans at a local Mexican grocery where you KNOW the stock will be freshest. Also, if you need to add water while the beans are cooking, make sure to add BOILING water. It's not going to help the cooking time to add cold water and drop the cooking temperature! I always have a tea kettle of hot water going on the range when I cook ANY beans. I used Pacifico beer (a beer similar to Corona) because that's what was in the fridge. In fact, that's what's ALWAYS in the fridge! hahaha. (Make sure to bring the beans back up to a boil quickly when you add the beer, tomatoes, etc. and then drop the pot back down to a simmer.) My only modification was a large jalepeno, diced and a about 4 tablespoons of Goya Liquid Sazon (If you read most of my reviews you'll find that Sazon finds it's way into most everything!)If you can't find the liquid Sazon, most large grocery chains sell the packets... try it out! (I usually use one packet per cup of dry beans in a recipe.) I'm going to serve it over cooked, crumbled chorizo and top it with queso asadero and put it under the broiler until the cheese is melted. Just scoop it up with some tostaditas and you have a meal..or an appetizer! Thanks, Kiki for a great recipe.... your abuela is smiling!

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9 users found this review helpful

Fabulous flavor! I did not soak my beans and they cooked in approx. the given time. Beans that... MORE