BORRACHO BEANS RECIPES
BORRACHO BEANS RECIPE | SANDRA LEE | FOOD NETWORK
Provided by Sandra Lee
Categories side-dish
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.
BORRACHO BEANS FROM SCRATCH RECIPE - MEXICAN.FOOD.COM
I have taken ingredients from about 3 different Borracho Bean recipes and made my very own recipe for Borracho Beans. My DH said they were the best he had ever eaten. (This is quite a statement, as he is usually my most critical food fan.)
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
- Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
- In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
- Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.
Nutrition Facts : Calories 328.5, FatContent 17.7, SaturatedFatContent 5.8, CholesterolContent 25.7, SodiumContent 366.3, CarbohydrateContent 27.4, FiberContent 6.5, SugarContent 1.8, ProteinContent 13.1
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