Borracho Beans
The day Will was born, I went to the hospital in Russellville, Arkansas to see him and was met in the hallway by his daddy---who could hardly talk for being so busy puffing out his chest and strutting around like a banty rooster: "Yep, I got me a boy." Randy was one proud papa. Fast forward to Ft. Worth (aka Cow Town for you non-Texans) and a military pilot who can cook as good as he can fly. He thinks this might be the best meal he has ever made. His mama Leslie has raised a foodie, and she says it will be a lucky girl who latches on to him (I'm so sorry, Will, but she really did say that). He credits Homesick Texan for the basic recipe, and Will's own tweaks are at the end. There is nothing better than a pot of pinto beans, and these look about as good as they get.
Frijoles a la charra
Ingredients:
6 cups of cooked pinto beans still in its juice.
4 slices of bacon, chopped into 1-inch pieces
2 cups fresh chopped tomatoes or one 14 oz. canned, diced tomatoes with sauce
3 jalapenos, chopped
2 chipotles in adobo, chopped
1 cup of chopped cilantro
Method:
1. Cook bacon in a skillet until crisp.
2. Add tomatoes, jalapenos, chipotles and cilantro to the skillet, and cook on medium for 10 minutes.
3. Let tomato-bacon mixture cool, add one cup of bean juice (or water) and then puree.
4. Stir puree into beans and let simmer together for 20 minutes.
5. Alternatively, if you prefer a chunkier texture, you could skip the puree step and add the tomato-bacon mixture straight to the bean pot.
Borracho beans
Ingredients:
1 big pot (6 cups) of frijoles a la charra (see above)
1 12 oz. bottle of dark beer, such as Modelo Negro.
Method:
Add bottle of beer to pot, stir and cook for ten minutes.
Ingredients:
6 cups of cooked pinto beans still in its juice.
4 slices of bacon, chopped into 1-inch pieces
2 cups fresh chopped tomatoes or one 14 oz. canned, diced tomatoes with sauce
3 jalapenos, chopped
2 chipotles in adobo, chopped
1 cup of chopped cilantro
Method:
1. Cook bacon in a skillet until crisp.
2. Add tomatoes, jalapenos, chipotles and cilantro to the skillet, and cook on medium for 10 minutes.
3. Let tomato-bacon mixture cool, add one cup of bean juice (or water) and then puree.
4. Stir puree into beans and let simmer together for 20 minutes.
5. Alternatively, if you prefer a chunkier texture, you could skip the puree step and add the tomato-bacon mixture straight to the bean pot.
Borracho beans
Ingredients:
1 big pot (6 cups) of frijoles a la charra (see above)
1 12 oz. bottle of dark beer, such as Modelo Negro.
Method:
Add bottle of beer to pot, stir and cook for ten minutes.
Will's notes:
Stage One. I used salt pork. One fresh Jalapeno with seeds. Soaked beans for over 24 hours.Stage two. Cooked beans for one hour. In other pan, 4 pieces of thick bacon split longwise in half, then about 8 times up the length. When the bacon was crisp, added 3 fresh jalapenos diced w/o seeds, one can of regular rotel, and two chipotles in adobe chopped. I found these in a can in Central Market. Added that to beans for 10 minutes and then added one Shiner for an additional 10.
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