ISO: ISO: Mark in Houston + Michael in Phoenix--the Borracho Beans are to die for!

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barbara-in-va

Well-known member
Thank you both soooo much for the recipe. I served them yesterday to a group of 20 and they were well received. DH and I absolutely loved them. I highly recommend them for your next Tex-Mex feast. I did add the toasted corriander seed and the blackened poblano chilies as Michael suggested--they were still great tonight with leftovers!

I enjoy watching the crowd to see how they respond to the different items served. I was very suprised to see the Black Bean and Sweet Potato Burritos go quickly along with an assertive demand for a second pitcher of mojitos!

I have also discovered Trader Joes WONDERFUL whole wheat tortillas. They are soft and easy to work with. They are the ones labeled handmade.

Thank you both again for helping to make our feast such a success! How lucky am I for having this board as an incredibly valuable resource--thanks MIMI!

http://www.finerkitchens.com/swap/forum1/79723_BORRACHO_BEANS_Barbara_these_are_a_great_TexMex_side_dish

 
Barbara, I made these for our Easter Mexican Fiesta... REC: Family Recipe - Vegetarian Black Beans

the Borracho beans, that is, and because of the obsessive nature of my step-daughter and I, we had a lot of leftovers. I froze some, and with the rest, pureed them a bit with my stick blender, added a little chicken broth, seasoned them a bit, and ended up with a delicious black bean soup. I forgot to mention that I used half black beans and half pinto beans when I made them. I loved the combination. Here is another black bean recipe that I love.

Be sure to use the Spanish olive oil if you make this, it really adds a great flavor.

* Exported from MasterCook *

Family Recipe - Vegetarian Black Beans

Recipe By :Diana/NYC
Serving Size : 6 Preparation Time :0:00
Categories : Latin American

Amount Measure Ingredient -- Preparation Method

1 pound dried black beans or 2 cans of unseasoned black beans
1 " El Sofrito"
1/4 cup Spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil

If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.

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