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borracho beans and rice

Recipe by
Carolyn Haas
Whitewater, WI

I bought a can of cattle beans and a very similar recipe was on the label. I embellished it a bit. Normally, bacon goes into burracho beans. I happened to have some Mexican chorizo and used that instead. If you don't want your "drunken" beans drunk, use chicken broth instead. (But, it's better with beer!)

yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For borracho beans and rice

  • pan spray
  • 4 oz
    chorizo (mexican kind, can use soy)
  • 1/2 c
    red onion, chopped
  • 1/2 c
    poblano pepper, seeded and chopped
  • 1-2 clove
    garlic, grated or minced
  • 1 can
    pinto, black or cattle beans, rinsed and drained
  • 1/2 tsp
  • 1 tsp
    ground red chili -medium heat, or to taste
  • 1/2 tsp
    dried oregano (use more if fresh)
  • 12 oz
    beer, lager style dark or light
  • 1 can
    tomatoes with chiles (rotel or similar)
  • 1/4 c
    cilantro, chopped
  • salt and pepper, to taste
  • 1 Tbsp
    real bacon bits, for garnish
  • 1
    green onion, chopped, for garnish
  • 2 Tbsp
    cojita cheese, or feta, mexican blend, etc.
  • 1 - 2 c
    brown or white rice, cooked

How To Make borracho beans and rice

  • 1
    Spray large skillet with olive oil or Pam. Add chorizo, break up and cook on medium-high.
  • 2
    Add onions and peppers while continuing to stir and break up until it starts to brown. Add garlic, cumin, ground chili and oregano. Cook for another minute or two. Don't let the garlic burn.
  • 3
    Add drained beans, can of tomatoes with chiles, and beer. (If it seems like too much beer, only pour in half and drink the rest!) Simmer together for about 20 minutes.
  • 4
    Add cilantro and cook for another 5-10 minutes. Taste for salt and pepper.
  • 5
    When serving, add a scoop of rice to the bottom of each bowl. Add beans and sprinkle on some bacon bits, cojita cheese crumbles and scatter chopped green onion on each bowl.

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