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Name: Frijoles Borrachos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Whole pickled jalapenos;; 2 ts Bacon drippings; or peanut; 6 c Water; or more as needed; 12 oz Beer; 2 c Pinto beans; dried; 1 lg Onion chopped; 1 ts Salt; 2 Garlic minced; 1 ts Chili powder; 2 Whole fresh jalapenos or

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INGREDIENTS

2 Whole pickled jalapenos;
2 ts Bacon drippings; or peanut
6 c Water; or more as needed
12 oz Beer
2 c Pinto beans; dried
1 lg Onion ; chopped
1 ts Salt
2 Garlic ; minced
1 ts Chili powder
2 Whole fresh jalapenos or

Servings

INSTRUCTIONS

These drunken beans make a great side or supper dish, and also work well for refritos. Plan on a total cooking time of about 2 to 2 1/2 hours. The hardness of the water, the altitude, and the obstinancy of the particular beans can all affect the timing. 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. Busted by Christopher E. Eaves NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garrys Home Cooking Website http://members.aol.home/garhow/cooking.htm Recipe by: Texas Home Cooking - ISBN 1-55832-059-8 Posted to recipelu-digest by "Christopher E. Eaves" on Mar 14, 1998

NOTES

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Frijoles Borrachos

2 Whole pickled jalapenos;
2 ts Bacon drippings; or peanut
6 c Water; or more as needed
12 oz Beer
2 c Pinto beans; dried
1 lg Onion chopped
1 ts Salt
2 Garlic minced
1 ts Chili powder
2 Whole fresh jalapenos or

These drunken beans make a great side or supper dish, and also work well  for refritos. Plan on a total cooking time of about 2 to 2 1/2 hours. The  hardness of the water, the altitude, and the obstinancy of the particular  beans can all affect the timing.    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.    Busted by Christopher E. Eaves <cea260@airmail.net>    NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA  g.howard@ix.netcom.com Garrys Home Cooking Website  http://members.aol.home/garhow/cooking.htm  Recipe by: Texas Home Cooking - ISBN 1-55832-059-8    Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on  Mar 14, 1998

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Nutrition

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Serving Size: 1 Serving (483g)
Recipe Makes: 1 Servings

Calories: 232
Calories from Fat: 7 (3%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 48.9mg		2 %
Potassium 412.8mg		11 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 26.2g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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