Best 10 Drunken Cowboy Beans Recipes

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.

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.

COWBOY BEANS

Steps:

• In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.
• Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.
• Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.

FRIJOLES BORRACHOS: DRUNKEN BEANS

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.

KIKI'S BORRACHO (DRUNKEN) BEANS

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.

DRUNKEN BEANS

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.)

MEXICAN DRUNKEN BEANS

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.

DRUNKEN COWBOY BEANS

Steps:

• 1. Saute onions in a little olive oil, add spices and sausage. Cook till onions are clear. Add drained beans and enough water to cover. Bring to boil and reduce to simmer for 1 1/2 hours.
• 2. Add salsa and tequila, cook until beans are tender, about another 1 1/2 hours, adding water if needed, but not too much. Beans should be thick.
• 3. Taste and add salt and pepper as needed. Garnish with chopped cilantro or sliced jalapenos if desired.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

Steps:

• BEANS:.
• Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
• Add 5 cups water; remove any beans that float.
• Add the cubed pork (or extra chopped bacon) and bring to a boil.
• Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
• Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
• FLAVORINGS:.
• In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
• Pour off all the drippings except 2 Tablespoons.
• Return pan to medium heat.
• Add the onions and chiles and fry until deep golden brown, about 10 minutes.
• Scrape the onion mixture into the beans; taste and season with salt.
• Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
• If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
• You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
• Just before serving, stir in the tequila and cilantro.
• Serve in warm bowls topped with the crumbled bacon.

DRUNKEN BEANS

Steps:

• Place the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and discard. Add the onion and garlic and cook until soft, about 5 minutes. Add the beans, the broth or water and the beer. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Stir in the jalapeno slices. Cook until beans are tender, about 30 minutes, adding water if necessary to keep beans covered. Season with salt and pepper to taste. Stir in cilantro and serve immediately.