do I have to soak my pinto beans overnite to make burracho beans?

Answer 1

It makes them cook faster...

BORRACHO BEANS
Borracho means drunk, and it refers to the beer in the cooking liquid. If you're cooking beans and pork roast at the same time, you can use the fatty pieces of pork that you remove while carving to add flavor to the beans. Otherwise, use some bacon.
2 cups dried pinto beans
4 cups water
1 can beer
1 clove garlic, minced
1/2 onion, finely chopped
3 sprigs epazote (optional)
1 tablespoon guajillo chile powder (ground chiles)
1/2 teaspoon ground cumin
1 cup finely chopped fatty pork scraps or bacon
One 15-ounce can of tomatoes, chopped
1 teaspoon salt, or more to taste



Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.

Makes about 6 cups.

Answer 2

if you buy canned, no.

if you buy dry pinto beans you can either soak overnight or do the "quick soak" method: place sorted beans in a large pot & cover by 1" with water, bring to a boil. remove from heat & cover pot with a tight fitting lid. let beans soak for 1 hour. drain & use as directed in your recipe. this may reduce the amount of nutrients in the beans slightly. you don't have to drain the beans, you can reserve the liquid & use in your recipe, but draining off the soaking liquid can reduce their "gassy" effects.

Answer 3

Pinto beans should always be soaked overnight before you do anything else with them. or, turn that idea upside down, and put them on to soak before you leave for work in the morning, then when you get home, drain them and start cooking them.

Answer 4

Kiki's Borracho (Drunken) Beans
SUBMITTED BY: KIKI810


"Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine."

Original recipe yield:
12 servings

PREP TIME 30 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro
DIRECTIONS
Soak beans in a large pot of water overnight.
Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.


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NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 178

Total Fat: 1g
Cholesterol: < 1mg
Sodium: 1073mg
Total Carbs: 32g
Dietary Fiber: 11.1g
Protein: 9.4g
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Make it a Meal with this Recipe

Answer 5

I wouldn't soak them just bc beans cook in about 2 hours anyway.
clean the beans discarding any foreign objects. put the beans in a large stockpot and add 1/2 onion and 2 cloves garlic and salt to taste. Add pan drippings from chorizo or bacon or both and cover with water...add about 2.5 times the water. bring to a boil and cover with a lid on medium......keep cover and check every 1/2 hour to maintain the water level.you know they are done when the water is dark browish red and it is not soupy per se but watery...and if you get one bean and blow on it...the skin peels back..they should be very soft....not al dente at all!!!
anyway, dice some chorizo, bacon, jamon, etc and some onion, garlic, tomato, chile jalpeño and cilantro. add black pepper, beer and add to the pot....let simmer and enjoy.....

Answer 6

No, but it speeds up the cooking process a lot.If you cook it that day, I use a piece if seaweed,as there is a enzyme in it that helps break the beans down quicker.

Answer 7

I like to bc it makes them cook faster. It just depends on your time schedule. They will still cook, but will take longer!

Answer 8

You could boil them until soft (about two hours usually). You can also get the canned kind that are already soft.