Vegan Borracho Beans

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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
Course: Side Dish
Cuisine: Mexican, Vegan
Calories: 482
Ingredients Method Notes

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

Method
 

  1. 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)
  2. Get ready to cook! Combine ingredients for bowl 1, Prep all of the vegetables and keep each one separate.
  3. 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)
  4. Add the garlic and cook for another minute
  5. Add everything in BOWL 1 and bring to a boil
  6. 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
  7. After 30 minutes, add jalapenos, add another 30 minutes to the timer.
  8. check for doneness (tender beans) every 10 minutes after the timer goes off
  9. 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
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