Borracho Beans
A Mexican classic, here is a flavorful and easy to throw together Vegan Borracho Bean recipe
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Servings: 4 people
Calories: 482kcal
Ingredients
(THE NIGHT BEFORE or for at least ONE HOUR) Soak Dry Beans
- 2 cups pinto beans
PREP BOWL (Combine these)
- 4 cups vegetable stock * or water, see notes below
- 2 cups dark beer
- 2 tbsn vegan worcestershire sauce
PREP VEGETABLES
- 1 onion sliced
- 2 garlic minced
- 4 jalapenos slice thin, keep seeds
- 2 tbsp cilantro leaves chopped
Other ingredients
- 2 tbsp olive oil
- salt/pepper to taste
Instructions
- For at least one hour but preferably overnight, soak the pinto beans in water, then drain. (Optional: for more flavor, smoke an onion on a grill or smoker for about 30 minutes)
- Get ready to cook! Combine ingredients for bowl 1, Prep all of the vegetables and keep each one separate.
- Once everything is ready, start by heating the 2 tbsps of olive oil, add all of the chopped onions and saute for 3 minutes (or translucent)
- Add the garlic and cook for another minute
- Add everything in BOWL 1 and bring to a boil
- reduce to a simmer, set timer for 30 minutes. (you might need to add more stock to keep beans covered) if you want firm beans, keep uncovered – if you want creamier beans keep the lid on but leave slightly ajar. If you have an
- After 30 minutes, add jalapenos, add another 30 minutes to the timer.
- check for doneness (tender beans) every 10 minutes after the timer goes off
- When done, add cilantro and salt/pepper to taste.
Notes
Beans can be frozen!
Beans can be refrigerated for about 5 days.
You can use water instead of stock but there will be less flavor.
adapted from Stephan Pyles Southwestern Vegetarian
Nutrition
Calories: 482kcal | Carbohydrates: 73g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Sodium: 1031mg | Potassium: 1517mg | Fiber: 16g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 26mg | Calcium: 133mg | Iron: 5mg