Borracho Beans (Drunken Tex-Mex Beans). ……….when all you have is beans and beer.

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My mom: I just walked in on Warwick in the bathroom.

Me: It’s okay.

My mom: Well…I didn’t mean too, but he didn’t have the door locked.

Me: It’s okay.

My mom: I mean I didn’t see anything….he was finished.

Me: Good. It’s fine. It’s okay.

My mom: But then I talked to him a little while.

Me: Huh?

My mom: I asked him a few questions, he didn’t seem to mind.

Me: Of course not. He’s too nice. Are you serious? You probably should have turned around, closed the door and left like a normal person.

My mom: Oh (hehehehe) it was fine.

Me: Uuuuuhhhhh….I don’t think that was fine. That was probably not okay.

– ————————————————

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It’s spring break, and my mom just had a Mango- Rita.
Please forgive her indiscretions.
She also had a Coke Float earlier today (caffeine and lactose) so she’s living a bit on the wild side.

These beans will be right up her alley.
Just don’t tell her all the alcohol has cooked out of it.
Or maybe do. . . .

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Drunken Tex Mex Beans (Borracho Beans when all you got is beans and beer)
You really can’t mess up these beans…..clearly by the fact that I didn’t add my usual suspects….onion, bell pepper, and celery….they are full of flavor thanks to the pantry staples (garlic and onion powder) and because of good almighty beer, you favorite brew. I chose Dos Equis, but whatever you like will do the trick!

1 pound dried pinto beans
2 quarts water
1 1/2 tb oregano
1packet tomato and cilantro buillon packet
1 12oz bottle beer
1 tb salt, plus more to taste
1/2 tb pepper
I rounded tsp onion powder
1 rounded tsp garlic powder
3 bay leaves
Fresh cilantro or chives for serving

1. Soak beans overnight.

2. Drain. Fill the pot with water 2 inches above beans. Add oregano and bay leaves. Bring to boil. Lower heat and Simmer 1 1/2 hours or until beans are tender. Stir the beans often to make sure they don’t stick.

3. Add remaining ingredients (buillon, beer, salt, pepper, onion powder, and garlic powder). Continue to cook uncovered for about an hour, or until the liquid is reduced and the mixture is thicker.

Adjust the seasonings with salt and pepper to taste. Garnish with cilantro or chives if desired.

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