THEU
2,500+ Posts
Cool weather time. I went to a bachelor party/weekend get away this past weekend and was asked to cook up a pot of beans to go with a smoked wild pig. Just thought I would share the bean recipe if anyone was interested. These normally get rave reviews.
Barracho Beans
1.5 lbs of HEB select thick cut bacon cut into cubes
2 jalapenos
2 pablanos
1 ancho
1 medium sweet onion
1 medium bulb of garlic
2 Shiner bock beers
2 boxes of organic chicken stock (you might want to have an extra on hand to add to cooking beans)
1 small package of pinto beans (I don’t know the measurement, but I use the HEB brand and the smallest package)
Black pepper, cumin, and chili powder (I never measure, but use generously)
2 limes juiced
1/6th bunch of cilantro
1 med can of diced tomatoes
1 can of ROTEL
Cut up the bacon and render the fat (it means you put it in on about medium high and cook the fat out of it) when it starts to have most of the fat cooked out of it through in the onion diced with the garlic minced. Saute these together until the onions start to get tender. Then add in the beans, jalapenos(minced), pablanos(diced), ancho(diced) can of tomatoes, ROTEL, both beers and the chicken stock and lime juice, and the seasonings(black pepper, cumin and chili powder). Basically, you should just have the cilantro left over. You don’t put it in until just about the time you are ready to take the beans off the heat. Bring these contents to a boil and cook NO LESS than 4 hours, preferably 6. Cut up the leaves of the cilantro and add no more than 15 minutes before you turn the heat off…. The beans will continue to cook for up to an hour after you turn the heat off. You might have to add some water or chicken stock to the beans as they cook. I confess I usually use water for this but chicken stock would be better, but not necessary.
Good Eating.
Barracho Beans
1.5 lbs of HEB select thick cut bacon cut into cubes
2 jalapenos
2 pablanos
1 ancho
1 medium sweet onion
1 medium bulb of garlic
2 Shiner bock beers
2 boxes of organic chicken stock (you might want to have an extra on hand to add to cooking beans)
1 small package of pinto beans (I don’t know the measurement, but I use the HEB brand and the smallest package)
Black pepper, cumin, and chili powder (I never measure, but use generously)
2 limes juiced
1/6th bunch of cilantro
1 med can of diced tomatoes
1 can of ROTEL
Cut up the bacon and render the fat (it means you put it in on about medium high and cook the fat out of it) when it starts to have most of the fat cooked out of it through in the onion diced with the garlic minced. Saute these together until the onions start to get tender. Then add in the beans, jalapenos(minced), pablanos(diced), ancho(diced) can of tomatoes, ROTEL, both beers and the chicken stock and lime juice, and the seasonings(black pepper, cumin and chili powder). Basically, you should just have the cilantro left over. You don’t put it in until just about the time you are ready to take the beans off the heat. Bring these contents to a boil and cook NO LESS than 4 hours, preferably 6. Cut up the leaves of the cilantro and add no more than 15 minutes before you turn the heat off…. The beans will continue to cook for up to an hour after you turn the heat off. You might have to add some water or chicken stock to the beans as they cook. I confess I usually use water for this but chicken stock would be better, but not necessary.
Good Eating.
