Alamo, where Jalapeņo jelly is very popular!!

"Secrets to Cooking TexMex"

BORRACHO (drunken) BEANS
Pinto beans made with beer and simmered on a low heat for at least 4 hours.
Rapidly replacing ‘refrieds’ in the restaurants, this soup-like consistency is
served in a bowl and eaten with a spoon.
INGREDIENTS: DIRECTIONS:

In a large pot, add the bacon that has been cut into 1/2” pieces.  Cook for
10 minutes on a medium high heat, stirring to break up the pieces.  Add the
onions, bell peppers, carrots and garlic.  Cook for 15 minutes or until the
onions become translucent.  Add the water, pinto beans, spices, tomatoes,
jalapenos, cilantro and beer.

The beans will ‘expand’ during the first hour so don’t fill the water to the top
of the pot.  When the beans start to boil, reduce to a simmer and cook uncovered
for at least 4 hours.

Stir about every hour and add water if necessary to keep full.  After 4 hours,
taste and add salt or pepper if necessary to suit your tastes.  These are better the
second day and freeze and reheat great.

Serve in a bowl with fresh, hot, flour tortillas and top with pico de gallo.


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