Best 4 Kikis Borracho Drunken Beans Recipes

In the realm of culinary delights, few dishes can rival the enticing flavors and captivating history of "kikis borracho," or drunken beans. This traditional Mexican dish has captured the hearts and taste buds of generations, earning its place as a beloved staple in many households. Indulge in the rich tapestry of flavors as we embark on a journey to discover the best recipe for this delectable dish, where beans bask in the embrace of zesty seasonings, aromatic spices, and a hint of intoxicating liquid, creating a symphony of textures and flavors that will leave you craving for more.

Here are our top 4 tried and tested recipes!

KIKI'S BORRACHO (DRUNKEN) BEANS

Kiki's Borracho (Drunken) Beans image

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.

Provided by KIKI810

Categories Side Dish Beans and Peas

Time 3h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
½ tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
¼ cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 ½ tablespoons dried oregano
1 ½ cups chopped fresh cilantro

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.

Nutrition Facts : Calories 181 calories, Carbohydrate 31.8 g, Cholesterol 0.5 mg, Fat 1 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 1073.5 mg, Sugar 4.6 g

FRIJOLES BORRACHOS: DRUNKEN BEANS

Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper

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.

FRIJOLES BORRACHO (DRUNKEN BEANS)

Frijoles Borracho (Drunken Beans) image

A specialty of Monterrey, these savoury beans are cooked with beer; hence, their intoxicating name. From Sunset Mexican Cookbook.

Provided by Heydarl

Categories Beans

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups dried pinto beans or 2 1/2 cups kidney beans, sorted of debris
2 tablespoons salad oil
2 slices thick-sliced bacon, diced
2 jalapeno chiles, stemmed, seeded and chopped
1 large onion, chopped
3 garlic cloves, minced
1 (12 ounce) bottle beer
2 cups chicken broth or 2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon dry oregano leaves
2 teaspoons ground cumin

Steps:

Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).

Nutrition Facts : Calories 298, Fat 5.6, SaturatedFat 1, Cholesterol 1.4, Sodium 364.2, Carbohydrate 44.1, Fiber 10.6, Sugar 3.6, Protein 15.4

BORRACHO BEANS (DRUNK BEANS)

Borracho Beans (drunk Beans) image

This is way beans are made in South Texas!! Serve with any mexican dish and of course homemade tortillas!!

Provided by babygirl65

Categories Vegetable

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb dry pinto beans
6 slices of thick sliced bacon, cooked and chopped
4 tablespoons bean seasoning
1/2 cup cilantro, chopped
1 (14 ounce) can diced tomatoes or 1 (14 ounce) can fresh diced tomatoes
1 (12 ounce) can beer (important ingredient)

Steps:

Cook bacon, drain on paper towels and chop when cooled. (I usually saute some onion in the bacon grease and put everything into the pot of beans)
Cook beans according to instructions on package.
After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
Cover and continue to cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate overnight.
You can add fresh jalapeno at the same time you add the tomatoes for an extra kick!
*I use Texas Spice Company Bean Seasoning and it is sold only at all H*E*B Grocery Stores.

Nutrition Facts : Calories 193.8, Fat 11, SaturatedFat 3.5, Cholesterol 15.4, Sodium 451.1, Carbohydrate 15.3, Fiber 1, Sugar 2.5, Protein 7.4

Tips:

Choose the right beans: Use dried beans for the best flavor and texture. If using canned beans, rinse and drain them before using.
Soak the beans overnight: This helps to soften the beans and reduce cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from heat and letting them sit for 1 hour.
Use a flavorful cooking liquid: The cooking liquid adds flavor to the beans, so use a flavorful broth or stock. You can also add spices, herbs, and vegetables to the cooking liquid for extra flavor.
Cook the beans until they are tender: The beans should be tender but not mushy. Cooking time will vary depending on the type of beans you are using.
Add the drunken sauce: Once the beans are cooked, add the drunken sauce. The drunken sauce is made with beer, tequila, and tomato sauce. It adds a delicious flavor to the beans.
Serve the beans with your favorite toppings: Drunken beans can be served with a variety of toppings, such as sour cream, cheese, guacamole, or salsa. You can also serve them over rice or in a tortilla wrap.

Conclusion:

Drunken beans are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover beans, and they can be served as a main course or a side dish. With a few simple ingredients, you can make a delicious and flavorful dish that your family and friends will love.