Best 5 Beer Simmered Beans Recipes

FRIJOLES BORRACHOS (DRUNKEN BEANS)

Steps:

• Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
• In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
• Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
• Add beer and scrape any brown bits off the bottom of the pot.
• Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
• Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.

BORRACHO BEANS (FRIJOLES BORRACHOS)

Steps:

• Soak Beans: Sort through the beans, then pour into a colander and rinse off. Add the beans to a large bowl and cover with water. Set aside to soak for at least 8 hours or overnight. After they have doubled in size, drain the excess water and rinse the beans off.
• Cook Beans: Add the beans to a large pot or dutch oven and cover with water, about 8 cups, enough to cover by 2 inches. Add the bayleaves. Bring to a boil and then reduce heat to medium allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
• Drain: Drain the beans, reserving about 1/3 a cup of the bean broth from cooking the beans, and set aside. Rinse out the pot and wipe dry.
• Cook Bacon: Heat the large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot.
• Cook veggies: Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender. Add in the garlic and cook an additional 30 seconds.
• Make Broth: Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt.
• Simmer: Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat.
• Add Bacon: stir in the bacon and diced cilantro before serving.

BORRACHO BEANS (FRIJOLES BORRACHOS)

Steps:

• Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
• Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
• Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
• Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
• Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
• Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
• Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
• Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
• Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
• Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
• Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.

BORRACHO BEANS

Steps:

• Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
• Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
• Once the beans are tender, drain them, reserving 1/4 cup of the liquid. Set aside.
• Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
• Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
• Taste and season with salt and pepper, or additional spices if needed.
• Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.

SIMMERED BLACK BEANS

Steps:

• Cook and stir onion, green pepper and olive oil in medium skillet over low heat until vegetables are tender, about 5 minutes.
• Add garlic, cumin and chili powder, cook 1 minute.
• Add beans, tomatoes and thyme; stir to combine.
• Cover and cook over very low heat about 10 minutes.
• Uncover and cook, stirring until beans are thickened, about 5 minutes.
• Season with salt and pepper.