Borracho Beans

[threesticks]

Got a great book for Xmas, "Legneds of Texas Barbeque".

There is a recipe in the book for Borracho Beans (Borracho means drunk, and it refers to the beer in the cooking liquid).

ANYWAY, the recipe suggests using "fatty pieces of pork that you remove while carving to add flavor to the beans."

Has anyone taken those fatty pieces and frozen them for use later?

I can post the recipe if anyone is interested.

Thanks
Chuck (aka Threesticks)

[racer_81]

Please post! I've been to places that claimed to serve Borracho Beans. Some taste good, some suck.

I wanna make some.

[BBQchef33]

i use the strip that i cut off spare ribs. freeze that and throw it in beans too.

[Mark]

Please post! I've been to places that claimed to serve Borracho Beans. Some taste good, some suck.

I wanna make some.

This is from a Nov 20 post:

Boracho (drunken) beans recipes

Here is a recipe using beer: http://recipes.chef2chef.net/recipe-archive/41/220923.shtml

Here is another recipe using beer: http://recipes.chef2chef.net/recipe-archive/27/146670.shtml

Here is one using tequila: http://recipes.chef2chef.net/recipe-archive/50/269448.shtml

Here is one using tequila and beer: http://recipes.chef2chef.net/recipe-archive/27/146771.shtml

I suggest you read them all then improvise.

[threesticks]

Thanks All-
I was thinking if I'm doing the whole pork and bean thing then why not use that fantastic outer fat from the Butt.
I like the improvisation angle Mark (aka "stick through nose not....")

[racer_81]

Thanks, Mark. I notice that two of the recipes call for Mexican Oregano.

Attention you chili-heads: Mexican Oregano is a key spice in at least one
brethren's two time award winning chili. You may wish to add a little in
to your next pot of chili.

:shock:

[HarryJ]

Here's a killer recipe from a Mexican restauraunt here in Houston that I've made before, give 'em a try:

Harry
Texas


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Doneraki's Charro Beans

none

1 lb dried pinto beans
6 to 7 strips bacon; chopped
1 single garlic; chopped, to taste
4 medium tomatoes; chopped
2 medium onions; chopped
1 medium green bell pepper; chopped
1 single salt; to taste
1/2 bunch cilantro (fresh); chopped
1 bottle (12 ounce) beer
1 single jalapeno peppers; chopped , to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half
hour before beans are done, heat bacon in a large skillet over medium heat.
Add garlic, tomatoes, onions and bell pepper and continue cooking until
bacon is crisp. Stir bacon mixture into beans and season with salt. Before
serving, stir in cilantro. Mixture should be soupy, but beans should not be
mushy. Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,
chopped jalapenos with the bacon mixture.

Contributor: Houston Chronicle

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** Exported from Now You're Cooking! v5.62 **