Time 3h30m Yield 12 Number Of Ingredients 12 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.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 10 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.
Time 45m Yield 10-12 serving(s) Number Of Ingredients 11 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!
Time 20m Yield 6 servings (1/2 cup each) Number Of Ingredients 6 Steps:
- 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.
- Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.
Time 10h20m Yield 8 Number Of Ingredients 12 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.
Yield Serves 4 to 6 Number Of Ingredients 10 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.)
More about “mexican drunken beans recipes”
Time 1h50m Yield 8 serving(s) Number Of Ingredients 11 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!
