Borracha Beans

[Guest guest]

Hi all,

 

First submission in a looonnng time! Haven't been cooking much lately.

Okay, this dish is REALLY great, superbly filling, and very healthy!

 

Have a few notes to go along with the recipe: the original recipe called for

dark beer, but I just used regular (though most people wouldn't entrust a

15-year-old with a beer , and it turned out just great! I was really

pleased with it in the end. Oh, I also left out the jalapenos.

 

The only major thing I really did with the recipe was was that I put in a

heck of a lot of different herbs and seasonings. I did that because the

Cajun seasoning my mom bought was soooo hot. I figured if I put in 2

teaspoons we'd all end up in the emergency room with burnt mouths. So, I

put in a lot of mild seasonings. You can really do a lot with this recipe by

way of seasonings, and the beans soak up the flavor really well!

 

Enough blabbing now. Here's the recipe!

 

As always,

Happy cooking, and happy vegging!

~Emmy~

 

 

Borracha Beans

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Serving size: 8.

 

2 cups dried pinto beans

1 bottle dark or regular beer

1/2 teaspoon powdered bay leaves

2 teaspoons Cajun seasoning spices

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

3 strips bacon, finely chopped (substitute: fake bacon bits)

3 cloves garlic, minced

1 large onion, diced

1 cup green bell pepper, chopped

4 strips bacon, crisp fried and crumbled (again, can substitute fako

baco)

 

1/3 cup fresh cilantro, minced (dried cilantro tastes better)

 

 

1) Cover beans with water and bring to a boil.

2) Turn off heat and allow beans to soak for 1 & 1/2 hours before

using.

3) Drain beans and rinse well.

4) Cover beans with water, adding 1/2 teaspoon baking soda.

5) Bring beans to a boil and cook for 2 minutes.

6) Drain beans and rinse well.

 

7) Cover beans with 4 cups water, add the beer, and bring to a boil

over high heat.

8) Add bay leaves, seasonings, garlic and uncooked bacon or bacon

bits.

9) Continue to cook at a simmer, covered for 2-3 hours.

10) Add the onions, bell peppers, jalapenos, and cooked bacon or fako

baco.

11) Continue to cook for 1-2 hours, uncovered until beans and sauce

are to desired thickness.

 

You may add additional water or beer during cooking if beans seem to be

absorbing too much liquid and are dry. When beans are cooked there

should be enough liquid to form a thin sauce. Traditionally, the

consistency of these beans is between a soup and a stew.

 

Add cilantro and adjust seasonings prior to serving.

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