Spiced Borracho Beans
Cooked in a dark beer and flavored with fire roasted chilis, this borracho bean recipe is not a food for the faint of heart. The epic spiciness of this macho menu item dares your customers to test themselves against it.
- LouAna Liquid Butter Alternative - 1 Cup
- Chorizo, Beef, no casing - 4 lbs.
- Cilantro, chopped - 2 Cups
- Garlic granulated - 2 tbs.
- Pinto beans, cooked, canned with bean liquid - .5 gallon
- Onions, yellow, diced 1/2" - 2 Cups
- Jalapenos, seeded/diced 1/4" - .5 Cup
- Black beans, cooked, canned with bean liquid - .5 gallon
- Cumin, ground - 3 tbs.
- Beer, Amber - 24 oz.
- Salt and pepper mix - As needed
- Hot sauce - 24 oz.
Heat LouAna Liquid Butter Alternative in a pan on the stove allow to get hot. Place the onions, cilantro, and jalapenos , cook for approx. 1-2 minute then add in the chorizo and continue to cook the ingredients together. Once the items are all cooked completely pull the product from the pan and place the pan back on the heat.
Now the pan is on the heat, deglaze the pan with beer and allow of the scraps from the chorizo scrape off the pan. Proceed by adding in the bean’s garlic and cumin. Stir in those ingredients well and allow the beans to simmer for 1 hour on a low heat.
Stir in the hot sauce into the beans and combine well, taste the beans. Add in the salt and pepper if additional flavors needs to be added.
Pour the prepared beans when done into a clean container, cool and store in the refrigerator until needed.
Serving Suggestions: Can be used as a side dish, used on nachos, used in a burrito and taco salads.