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My review
Kiki's Borracho (Drunken) Beans
KIKI810
"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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Ingredients
3 h 30 m servings 181 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 181 calories; 1 g fat; 31.8 g carbohydrates; 9.6 g protein; < 1 mg cholesterol; 1074 mg sodium. Full nutrition
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Reviews
Read all reviews 159195 Ratings
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Most helpful positive review
4/5/2006
Wowzer!! This recipe will knock your socks off! I've been looking for a recipe that re-creates the delicious Tex-Mex borracho beans I find in South Tx restaurants. Eureka! I've found it. The ...
Most helpful critical review
12/6/2004
I'm sorry, but I really was disappointed in this. It wasn't as flavorful as I had hoped it would be, and even though I cooked the recommended time (and then longer) it still had a strong beer t...
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Newest
4/5/2006
Wowzer!! This recipe will knock your socks off! I've been looking for a recipe that re-creates the delicious Tex-Mex borracho beans I find in South Tx restaurants. Eureka! I've found it. The ...
9/15/2007
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...
5/1/2006
WOW. IF I COULD RATE THIS A 10 I WOULD. I AGREE WITH ALL THE OTHER RATERS. THIS IS A GREAT DISH.I LIVE IN THE SOUTH (BIRMINGHAM) AND NEEDED SOMETHING THAT WAS NOT MADE WITH SALT PORK OR HAM FEET...
9/4/2006
I've made this twice and I have made 2 changes to suit my tastes. I used 2 fresh jalapenos, seeded and chopped and I didn't care for the flavor of the dark beer last time so this time I used a ...
12/27/2005
Delicious!! Had no beer, but was still great without it. I fixed this the day after Christmas and added a leftover ham bone. The red and green from the tomatoes and fresh cilantro gave this dish...
12/6/2004
I'm sorry, but I really was disappointed in this. It wasn't as flavorful as I had hoped it would be, and even though I cooked the recommended time (and then longer) it still had a strong beer t...
7/29/2005
I've just moved to Texas, and all my neighbors make great pinto beans. This was a good starting place. I added a hambone to the dried beans. When they were almost done, I added some sauted ki...
8/10/2006
These were awesome and easy to make. I used canned beans and added green onions (in addition to the white onions). YUM!!!
8/21/2012
I needed a crockpot full of beans for a last minute family gathering so I made the following modifications which turned out excellent. I look forward to trying the recipe as is and anticipate a ...