Kiki's Borracho (Drunken) Beans Good Recipes

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Kiki's Borracho (Drunken) Beans

"Growing up, my Mexican grandmother continually had a pot of beans cooking on the stove. I regularly cook those beans (a 'drunken' version) for my family, and the aroma maintains her near my soul, even years after she has beyond. I hope your circle of relatives enjoys them as a good deal as mine."

Ingredients :

• 1 pound dried pinto beans, washed
• 2 quarts chicken inventory
• 1 tablespoon salt
• half 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
• 1/four cup pickled jalapeno peppers
• 6 cloves garlic, chopped
• 3 bay leaves
• 1 half of tablespoons dried oregano
• 1 half cups chopped fresh cilantro

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H30M

• Soak beans in a large pot of water in a single day.
• Drain beans, and replenish the pot with bird inventory and sufficient water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and convey to a boil. Reduce warmth to medium-low, cowl, and cook for 1 half of hours. Stir the beans once in a while via out the complete cooking manner to make sure they do now not burn or keep on with the lowest of the pot.
• Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook dinner exposed for 1 hour, or till 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.

Notes :

• Try the usage of a Reynolds® gradual cooker liner to your gradual cooker for less difficult cleanup.

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