Post by PattiA on Dec 23, 2023 11:57:48 GMT -5
I had some Rancho Gordo Rio Zape beans, so I went searching for recipes to use them. This one looked good. I couldn't find Frontero Ancho Chili Sauce so I used Ancho chili powder. I have frozen roasted homegrown Hatch chiles, so I used a few of them instead of the jalapeno and serrano peppers. I don't soak Rancho Gordo beans; they took about 1 1/2 hours to cook.
Borracho Beans (Drunken Beans)
juicybites.net/2019/03/19/borracho-beans-drunken-beans/
Ingredients
1 lb dried pinto beans (like Rancho Gordo’s Rio Zape bean)
8 oz bacon, cut crosswise into small strips
1 medium yellow onion, chopped
1 jalapeño pepper, minced
1 serrano pepper, minced
4 to 5 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 bottle Negro Modelo (or similar beer)
1 bay leaf
¼ cup ancho chili sauce (like Frontera’s) OR 1/2 to 1 tsp of ancho chili powder
1-14 ounce can of fire roasted tomatoes with green chilis (like Muir Glen’s)
salt and pepper to taste
Directions
*Notes on cooking dried beans:
Before cooking your beans, you can either soak them for 6-8 hours or do the “quick soak” method that is described on the package of store bought dried beans. If you get your beans from Rancho Gordo, they are very fresh and don’t require soaking if you didn’t plan ahead. That said, I always soak first to get the quickest cooking time. Dried pinto beans will take anywhere from an hour to 2 1/2 hours depending on how fresh they are. My Rancho Gordo beans cooked in about an hour and 15 minutes with a 6-8 hour pre-soak. Don’t add anything to the beans except water. All of the flavor will come in after they are cooked.
Directions for cooking the dried beans:
If you soaked your beans, drain the soaking water and give them a rinse in a colander. Put them in a heavy bottomed pot (I like to use a Dutch oven) and fill with enough fresh water to cover by about 2 inches. Bring to a full boil and cook at a full boil for 10 minutes. Turn the heat down to as low as you can go while still getting a simmer. Keep a lid on but cracked to let out some steam. Check and stir every so often and make sure they are cooking a bare simmer and taste after an hour to see if they are tender. If the water level gets below the beans, add some more hot (not cold) water to keep them covered.
Directions for the Borracho Beans:
In a large Dutch oven, cook the bacon over medium heat until it is nice and crisp. Remove the bacon and drain on paper towels. Remove all but about 2 tbsp of the bacon grease.
Sauté the onion in the reserved bacon grease until golden and tender. Add the minced jalapeño and serrano peppers, the minced garlic, the cumin and coriander, and cook for a few more minutes.
Add the beer scraping up any bits from the bottom of the pan. Add the ancho chili sauce or powder and the can of tomatoes and bring to a good simmer (no lid) for 10 minutes.
Add the cooked bacon and the cooked beans with their cooking liquid to the pot along with a teaspoon of salt and plenty of fresh ground pepper. Bring to a simmer without the lid and cook for about 30 minutes to let the liquid reduce and thicken. Taste for seasoning…I ended up adding another teaspoon of salt.
Serve with rice, tortillas, and optional garnishes.
Optional Garnishes:
– crumbled queso fresco
– sliced radishes
– fresh cilantro
– sour cream
– chopped green onion
Borracho Beans (Drunken Beans)
juicybites.net/2019/03/19/borracho-beans-drunken-beans/
Ingredients
1 lb dried pinto beans (like Rancho Gordo’s Rio Zape bean)
8 oz bacon, cut crosswise into small strips
1 medium yellow onion, chopped
1 jalapeño pepper, minced
1 serrano pepper, minced
4 to 5 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 bottle Negro Modelo (or similar beer)
1 bay leaf
¼ cup ancho chili sauce (like Frontera’s) OR 1/2 to 1 tsp of ancho chili powder
1-14 ounce can of fire roasted tomatoes with green chilis (like Muir Glen’s)
salt and pepper to taste
Directions
*Notes on cooking dried beans:
Before cooking your beans, you can either soak them for 6-8 hours or do the “quick soak” method that is described on the package of store bought dried beans. If you get your beans from Rancho Gordo, they are very fresh and don’t require soaking if you didn’t plan ahead. That said, I always soak first to get the quickest cooking time. Dried pinto beans will take anywhere from an hour to 2 1/2 hours depending on how fresh they are. My Rancho Gordo beans cooked in about an hour and 15 minutes with a 6-8 hour pre-soak. Don’t add anything to the beans except water. All of the flavor will come in after they are cooked.
Directions for cooking the dried beans:
If you soaked your beans, drain the soaking water and give them a rinse in a colander. Put them in a heavy bottomed pot (I like to use a Dutch oven) and fill with enough fresh water to cover by about 2 inches. Bring to a full boil and cook at a full boil for 10 minutes. Turn the heat down to as low as you can go while still getting a simmer. Keep a lid on but cracked to let out some steam. Check and stir every so often and make sure they are cooking a bare simmer and taste after an hour to see if they are tender. If the water level gets below the beans, add some more hot (not cold) water to keep them covered.
Directions for the Borracho Beans:
In a large Dutch oven, cook the bacon over medium heat until it is nice and crisp. Remove the bacon and drain on paper towels. Remove all but about 2 tbsp of the bacon grease.
Sauté the onion in the reserved bacon grease until golden and tender. Add the minced jalapeño and serrano peppers, the minced garlic, the cumin and coriander, and cook for a few more minutes.
Add the beer scraping up any bits from the bottom of the pan. Add the ancho chili sauce or powder and the can of tomatoes and bring to a good simmer (no lid) for 10 minutes.
Add the cooked bacon and the cooked beans with their cooking liquid to the pot along with a teaspoon of salt and plenty of fresh ground pepper. Bring to a simmer without the lid and cook for about 30 minutes to let the liquid reduce and thicken. Taste for seasoning…I ended up adding another teaspoon of salt.
Serve with rice, tortillas, and optional garnishes.
Optional Garnishes:
– crumbled queso fresco
– sliced radishes
– fresh cilantro
– sour cream
– chopped green onion
