Fall is in the air finally here in sunny Tucson and that means it's once again time to go down to the U OF A Mall for some great tailgating with friends. Last week was homecoming for our battered Wildcats and in the time honored tradition of Arizona football; we got our butts kicked.
Cherie is the creative force when it comes to thinking up new recipes for Murph's Kitchen and she has been cogitating a Mexican style baked bean casserole for weeks. It finally came to fruition yesterday. Our dear friends the Brandt's are dedicated "tailgaters" and everyone brings a dish leading to some of the great outdoor "merge meals" and last week was one of the finest. We got up early and made our new concoction, wrapped it in a beach towel and some duct tape and off we went to the U of A Mall. The beans were fantastic and a good time was had by all.
Baked Borracho Beans
Ingredients
3/4 Pound Applewood Smoked Bacon
2 Large Onions Roughly Chopped
4 Cloves Garlic Finely Chopped
1 Large (29 oz.) Can Pinto Beans
5 Cans Chili Beans
1 Can Black Beans
1 Can Kidney Beans
1 Small Can Chopped Green Chile's
1 10 oz. Can Original Rotel Tomato and Chile
1 12 Oz Dos Equis Amber
2 tsp Cumin
1 1/2 Tbsp Hot Chili Powder
1 tsp Garlic Salt
1 tsp Granulated Garlic
2 Tbsp Brown Sugar
Roughly chop bacon and add to a 12 inch saute pan over medium high heat.
Let bacon cook for 3-5 minutes so some of the fat renders and add the roughly chopped onions and garlic.
Saute until bacon is fully cooked and onions are soft but not browned. This will take another 5-10 minutes and presents a good opportunity to open and drain all your canned beans.
Prior to the bacon getting crispy add the beer, canned green chili's, Original Rotel Chile, chili powder, cumin, and brown sugar.
Reduce heat to medium low and cook until beer reduces by about half.
Add beans to a large roasting dish and mix well adding salt, pepper, garlic salt and granulated garlic.
When beer reduces by about half remove pan from heat and add to the baking dish with beans.
Bake uncovered at 400 degrees for 45-60 minutes until bubbling but still quite moist. Allow to cool for 5-10 minutes minutes prior to serving. As with many of our dishes, this was a crowd pleaser and I watched quite a few folks come back for seconds and thirds. The finished product went well with dogs and burgers and stood up to cold beer and chips like a champ!
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| Sunset on U of A Mall |
Cherie is the creative force when it comes to thinking up new recipes for Murph's Kitchen and she has been cogitating a Mexican style baked bean casserole for weeks. It finally came to fruition yesterday. Our dear friends the Brandt's are dedicated "tailgaters" and everyone brings a dish leading to some of the great outdoor "merge meals" and last week was one of the finest. We got up early and made our new concoction, wrapped it in a beach towel and some duct tape and off we went to the U of A Mall. The beans were fantastic and a good time was had by all.
Baked Borracho Beans
 |
| The Beans get ready for the oven... |
3/4 Pound Applewood Smoked Bacon
2 Large Onions Roughly Chopped
4 Cloves Garlic Finely Chopped
1 Large (29 oz.) Can Pinto Beans
5 Cans Chili Beans
1 Can Black Beans
1 Can Kidney Beans
1 Small Can Chopped Green Chile's
1 10 oz. Can Original Rotel Tomato and Chile
1 12 Oz Dos Equis Amber
2 tsp Cumin
1 1/2 Tbsp Hot Chili Powder
1 tsp Garlic Salt
1 tsp Granulated Garlic
2 Tbsp Brown Sugar
Roughly chop bacon and add to a 12 inch saute pan over medium high heat.
Let bacon cook for 3-5 minutes so some of the fat renders and add the roughly chopped onions and garlic.
Saute until bacon is fully cooked and onions are soft but not browned. This will take another 5-10 minutes and presents a good opportunity to open and drain all your canned beans.
Prior to the bacon getting crispy add the beer, canned green chili's, Original Rotel Chile, chili powder, cumin, and brown sugar.
Reduce heat to medium low and cook until beer reduces by about half.
Add beans to a large roasting dish and mix well adding salt, pepper, garlic salt and granulated garlic.
 |
| Bacon, Beer Onions and Red Chili Powder on the stove. |
Bake uncovered at 400 degrees for 45-60 minutes until bubbling but still quite moist. Allow to cool for 5-10 minutes minutes prior to serving. As with many of our dishes, this was a crowd pleaser and I watched quite a few folks come back for seconds and thirds. The finished product went well with dogs and burgers and stood up to cold beer and chips like a champ!
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| BEANS, BURGERS AND CHIPS!! |
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