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BORRACHO BEANS! Barbara, these are a great TexMex side dish...

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211 posts
Joined: Jan 1, 2006


Posted to Thread #10081 at 10:48 pm on Mar 15, 2008

but for 24 people, you would need to double the recipe for sure. I usually make mine with Mexican RIce (Sopa Seca) which recipe follows. It's absolutely the best rice for TexMex!

2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin

Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).

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