Recipe: Kiki’s Borracho (Drunken) Beans
Serving Size: 12
IngredientsMeasurements
Dried pinto beans, washed
1 pound
White onion, diced1 whole
Chicken stock2 quarts
Pickled jalapeno peppers
1/4 cup
Salt1 tablespoon
Garlic, chopped6 cloves
Ground black pepper1/2 tablespoon
Bay leaves3 leaves
Can or bottle dark beer
1 (12 fluid ounce)
Dried Mexican oregano
1 1/2 tablespoons
(#21373 1/5 oz.)
Stewed tomatoes, chopped
2 (14.5 ounce) cans
Fresh cilantro, chopped
1 1/2 cups
Directions
1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and
enough water to cover the beans with two 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 throughout the
entire cooking process to make sure they do not burn or
stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic,
bay leaves, Mexican oregano, and cilantro into the beans.
Continue to cook uncovered for one hour, or until beans
are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with
salt and pepper to taste.
For more information, please visit www.baronspices.com.
www.jordanosfoodservice.com