Borracho means drunk in Spanish and this dish combines the best of two cultures. First, the spice and hearty deliciousness of a great pot of Mexican beans and second, a great bottle of one of my favorite beers: Guinness Irish Stout!
I really enjoy making beans of every variety and think of them as one of life's staples. As with many dishes we make it usually turns into a family affair and today is no exception. I am starting these beans on a Sunday morning and my family will assume stirring duties after I head out for a round of golf. Cherie is every bit as good at making beans and has her own flair. This is just on of the many varieties we make and the principles are universal. You can soak beans overnight but I have found that boiling for 30 minutes and letting them sit works just as well.
Here are a few bean cooking tips. First, you have to stir frequently so they don't stick, it's not optional, it's mandatory, Second, you can always add liquid during the cooking process but it's a bit difficult to cook an excessive amount of liquid off even if you remove the lid. If you cook beans too long they turn to mush so it's better to remove a ladle full of liquid before that happens. Some like their beans a bit firmer than us and others like them a bit softer. Like most dishes, it's a personal preference. I really dislike beans that are cooked too long or beans that are too firm and undercooked. Most of this is determined in the final hour or so of cooking so it's best to start them in the morning and adjust and refine the finished product roughly an hour or so prior to serving. The biggest caveat of all is that black beans are by far the toughest to get right. Always, I mean every single time, soak black beans overnight or you will have no hope for a tender bean. Black beans are the Komodo Dragon of beans and have a very tough outer skin.
We cook, pintos, navy, and even Lima beans on occasion and the guidelines laid out here are universal and can be adjusted to taste. Generally we don't use ham or bacon or any meat but for this dish it really adds the flavor needed.
Murph's Barracho Beans
Ingredients
2 Pounds dried Pinto Beans
One Large smoked ham hock (optional)
2 Tbsp Kosher Salt
1 tsp Ground Cumin
One Large Bottle Guinness Stout (1 Pint 6 oz.)
2 - 7 oz Cans Ortega Fire Rosted Green Chiles rough chopped
2 Large Onions rough chopped
1 Large Carrot, peeled and rough chopped
6 Garlic cloves rough chopped
1 Tbsp XX Hot New Mexico Chile Powder
For Later...
3 Fresh Jalapeños, seeded and finely chopped
One Cup or so Cacique, Cotija Cheese crumbled.
One half bunch Cilantro roughly chopped.
Directions
Rinse beans in colander and add to large stock pot with ham hock. Cover with water plus two inches over and bring to vigorous boil. Cook on medium high uncovered for 30 minutes, stir occasionally and turn off.
Add beer, onions, carrot, garlic, salt, chile powder, cumin and one can of green chiles rough chopped with all juice as well. Make sure you have at least one inch of liquid above beans. Let sit for 30 minutes covered.
Bring to a boil, reduce heat to medium low and cook for at least 1 1/2 hours stirring frequently so beans neither burn nor stick to bottom of pot. If you think the beans are about done at this point turn them off and let them sit until one hour before serving.
One hour before serving turn the beans up to about medium, add the second can of rough chopped green chiles and let simmer covered.
About twenty minutes before serving add the jalapeños and reduce heat to medium low and slow simmer.
We like to serve beans right from the stove with a big ladle and have the crumbled Cotija, chopped Cilantro, salsa and chopped onions etc. on the side so the fans can "doctor "em up just the way they like 'em."
Buen Apetito.
Footnote...yup...literally a "foot note"...Tonight we will be having fresh caught mahi mahi tacos outlined in a prior blog entry. The mahi comes to us compliments of the Don brothers. Dr. Norman Don experienced great pain to catch the mahi as evidenced by the photo below. Good thing he's a medical professional and this nasty incident did not lead to lasting damage.
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