Reviewed: Nov. 21, 2009

Thanks for sharing this receipe. I am originally form San Antonio and these are right on the money!!!!! I added 3 Tablespoons of beef base boullion and everyone wanted the recipe. Thanks so much!!

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HOLLYKATE1

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 2, 2009

I made this last night and it was delicious! Very flavorful on it's own, but I served this with chopped onions, cilantro, tortillas, and all the fixings for a make your own burrito dinner--very tasty! Please use vegetable broth to make this vegetarian--SOO good!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Oct. 28, 2009

Totally great. I served with rice and leftover chicken in a spicy sauce. We had plenty of leftovers for another couple of meals. The aroma in the house was fantastic as well. Istarted out using the slow cooker and my beans were hard after six hours, so I read the tips that I had "old beans" and moved it to the stove top. Perfect.

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Ms Sis

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Reviewed: Oct. 20, 2009

Great recipe! I shared this with a few friends and they loved it too! I will be using it again

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txangelcake

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Reviewed: Oct. 16, 2009

I will just stick to my mama's good old pinto beans cooked the old way and slice up some vidailla onion and big ole pan of country cornbread and a glass of good old sweet tea. My husband is upset cause I wasted 1 of his Black & Tan beers that he could have dranked with my ole pintos.

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Donna

Living In: Old Hickory, Tennessee, USA

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Reviewed: Oct. 5, 2009

Doubled the beans and after soaking them overnight cooked everything in the crock pot. Used Mexican stewed tomatoes and left out the jalapenos as I was cooking for an office function. I couldn't believe that I didn't have any leftovers!

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lkatano

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

awesome! I used regular jalepenos instead of pickled. 1/2 4oz can, and it was almost too hot...but this is great! Love this as a way to use up bag beans I get with my angel food. I made with ABSOLUTE mexican cornbread...gobbled up by entire family

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Sep. 18, 2009

These are sooo good!

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ShareBear

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

I made this recipe, as is, on the stove top. I used Shiner Bock beer. Had them for our Labor Day cook-out and got rave reviews. One said better than any they'd had in a restaurant! Next time I would add another 1/2 lb of beans to the recipe.

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lyons2413

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Reviewed: May 31, 2009

I did 2 lbs. in a crock pot, soaked beans night before. Used 2 qt. chicken broth, lean part of a salt pork sauted w/ yellow onion, fresh, diced, large, seeded jalapeno, can of dices tomatoes w/ onions and chilis. Cooked all day in 5 qt crock pot on high 10-7pm. Several times I removed some of the stock that got too salty and added water, which helped soften the beans. I also took out one bay leaf ever 2-3 hours. Started to taste a little too much for my taste. Last two hours 7-9pm I added cumin, 1 whole bunch of cilantro and one more can of diced tomatoes. In the future I will add 1/2 bunch of cilantro in the beginning and 1/2 in the last two hours, I will also only start with 1 qt. chicken broth, 1 lb. of cooked bacon. They turned out great but had to do some tweeking. Also added some smoke toward the end that gave them a nice flavor. Will cook again w/ the changes. When I finished they tasted like the TX restaurant style. Yum!!!!

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Susie

Cooking Level: Expert

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Reviewed: May 13, 2009

I love this recipe and make it often. My favorite tips: Fresh Jalapenos (in addition to what's called for, we like a little fire in my family)Add CUMIN, about 1 Tbsp. Use dry beans soaked overnight, but if you're short on time, canned pintos will work. Great in a crock pot - just let it cook - long and low overnight - WOW!

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pamcake1956

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Chico, California, USA

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Reviewed: May 12, 2009

Healthy & easy! I've made this several times and found that it turns out better with a dark beer like Guinness. Also, I save on ingredients by using canned diced Italian tomatoes and canned diced tomatoes w/ jalapeno.

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Court

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Reviewed: Apr. 25, 2009

My family has always liked my chili but now this one has replaced it. It was truly wonderful. I added chicken to give it some meat.

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Lanette

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Reviewed: Apr. 13, 2009

I LOVE this recipe! I add the peppers to my own bowl so the kids won't think it's "too spicy." For adults who love traditional borrachos, this is the one! Awesome in the crock pot, too!!

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Donna

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Reviewed: Apr. 13, 2009

Since I didn't prepare for this meal ahead of time, I put the dried beans into a large pot and covered them with water about an inch above the beans. I brought the pot to a boil and then covered the pot and removed it from the burner. After an hour or so, I drained the water and then began following the recipe. I only had Miller Lite on hand so I used that. I was concerned that it wouldn't taste right because it gave off a weird odor with the oregano, but it was fine. I added extra jalapenos to the pot since we like our food spicy. This was absolutely delicious and worth the time put in. This is a definite keeper!

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PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Apr. 7, 2009

This isn't my kind of dish at all, but Husband really enjoyed it. I made it with Amber Bock beer (nice flavor, not too heavy) plus I threw in some finely diced fresh jalaps as well as the jarred kind. I omitted the oregano, and added a few good shakes of Adobo seasoning. I mashed everything up a little, and served it with flour tortillas and sour cream. It would be great with some homemade guac too. Like I say, I wasn't wowed by it, but Husband was extremely appreciative. Thanks, Kiki!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

I made this in the crockpot too. I combined this recipe with a Frijoles a la Charra recipe by adding some meat (two smoked ham hocks) and sauteeing the onions, garlic, peppers and tomatoes before adding. The bay leaves really add to the flavor. I wasn't sure about them, because I usually add them to navy bean soup (not mexican cuisine, but I figured, what the heck, I'll give it a try). I added a pinch of cinnamon, paprika and coriander too, they are spices you'd find in Sazon. I added too much water, I wasn't paying attention, but in the end it didn't matter at all. This is a very forgiving recipe and the beans were superb, better than restaurant quality. Thanks Kiki!!!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 14, 2009

This was really good, something different. I followed the recipe but did not have beer. It is very filling and healthy!

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kyla

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Reviewed: Feb. 2, 2009

I cooked in the crock pot for 5 hours on high, 4 on low and then pureed. I think because of this cooking method there may have been excess liquid and it was definitely a soup. I used a Guinness stout and the flavor was very mild at the end. I topped with fresh pico de gallo, diced avocado grilled chicken and a couple of tortilla chips. For added spice you may want to add extra "heat" at the end of cooking.

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iluvmyk9

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 27, 2009

This is a great recipe with a nice depth of flavor. I made some slight changes - halved the broth, used veggie broth, cooked beans in the first stage of cooking in a pressure cooker, added 1 can diced tomato instead of 2 cans stewed, used lager instead of dark beer, used a seeded serrano instead of jalapenos, also added 3/4 of a big green pepper, fake ham seasoning (I'm a vegetarian but know that flavor pairs nicely w/ beans), and about 1/4 tsp cumin. The consistency is not that of refried beans or whole cooked beans, but a looser concoction, a little like a thick soup. I served with homemade spanish rice and it was delicious. Today I'll try with quesadillas and I'm sure it'll be a smash! As others have stated, soaking the beans overnight and starting with fresher beans are very important as this drastically reduces cook times!

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Colleen

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Kiki's Borracho (Drunken) Beans

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