Recipe of Zeppole Menu

South Texas Borracho Beans

This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.

Recipe Summary South Texas Borracho Beans

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Ingredients | Zeppole Menu

1 pound dried pinto beans

½ pound bacon

½ teaspoon salt

½ teaspoon garlic powder

1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)

1 bunch cilantro, chopped

1 bunch green onions, chopped

1 (14.5 ounce) can diced tomatoes

1 fresh jalapeno pepper

Directions

Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.

Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.

Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

The jalapeno is for flavor only. I don't recommend eating it as part of this dish.

Info | Zeppole Menu

prep: 15 mins cook: 1 hr 45 mins additional: 8 hrs total: 10 hrs Servings: 6 Yield: 6 servings

TAG : South Texas Borracho Beans

Side Dish, Beans and Peas,