2 cup pinto beans
6 cup ; water or more as needed
12 oz beer
2 tsp bacon drippings or
1 peanut oil
1 large onion, chopped
2 garlic cloves, minced
2 fresh jalapenos or
1 to 2 serranos, chopped
2 pickled jalapenos, chopped
1 tsp chili powder
1 tsp salt, optional
A Recipe for
Frijoles Borrachos
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Frijoles Borrachos is one of thousands in the Recipes-to-go Drink Cookbook.
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
If you enjoy this Frijoles Borrachos Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This is a recipe for Frijoles Borrachos from the recipe cookbook of Recipes-to-go (Drink)
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Food Tip |
Pick through the beans and rinse them, watching for any gravel or
grit. Soak the beans in water, enough to cover them by several
inches, preferably overnight.
Drain the beans, and add them to a stockpot or a large, heavy
saucepan. Cover them with the water and beer. Simmer the beans,
uncovered, over low heat.
After 1 hour, stir the beans up from the bottom and check the liquid
level. If there is not at least an inch more water than beans, add
enough hot water to bring it to that level. Simmer the beans another
30 minutes, then check them again, adding water as needed.
When the beans are well softened, add the remaining ingredients, and
continue simmering. Cook at least 15 more minutes, keeping the level
of the water just above the beans. The beans are done when they are
soft and creamy but not mushy, with each bean retaining its shape.
There should be extra liquid at the completion of the cooking time,
although the beans should not be soupy. If you want the liquid a
little thicker, squash a few of the beans in the bottom of the pot
with a potato or bean masher.
Serve the beans immediately, or cover them and keep them warm for as
long as 1 hour. Or let them cool, and refrigerate or freeze them for
later use.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, or
jphelps@best.com
Serves: 6
Frijoles Borrachos Recipe brought to you by Recipes To-Go