Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.

beans

Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

5.0 from 2 reviews
Drunken Beans or Frijoles Borrachos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
Instructions
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.

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Orange Strawberry Tequila Fizz

This drink  reminds me of the warm beaches of Mexico, its beautiful people and the grand time we had there.  Since Cinco de Mayo is right around the corner it’s a perfect time to have a tequila inspired drink. Not that I need an excuse to have a good cocktail.

Orange Strawberry Tequila Fizz

Kurt and I must have been Mexican in our previous lives. We love Mexico, adore Mexican food and are avid collectors of tequila. Drinkers of tequila as well I must add. My Russian family laughs at me because I’m not much of a vodka drinker but I surely do love good tequila.

One tequila, two tequila, three tequila, floor!

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Experts say that a shot before lunch can stimulate the appetite, and one after a big dinner can aid digestion. Pairing that shot with a glass of water is a good way to go. The sugars in 100% agave tequila are simple sugars, so they break down easily in our body. The problem with tequila we get in the States is that it contains as much as 49% of sugar based alcohols and that can only lead to one thing…. hangover. That’s why, if you ever run into Kurt and I at the airport on our way back from Mexico, you’ll hear our luggage clink. All those bottles… :)

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Orange Strawberry Tequila Fizz

My Orange Strawberry Tequila Fizz couldn’t be any easier to make. The flavors of muddled strawberries, fresh juices of orange, lemon and lime are refreshing and delicious.

Orange Strawberry Tequila Fizz

 

Orange Strawberry Tequila Fizz

 

Orange Strawberry Tequila Fizz

Cheers!

Kathy Sig 2

5.0 from 1 reviews
Orange Strawberry Tequila Fizz
 
Prep time
Total time
 
Author:
Serves: 1
Ingredients
  • 4 fresh strawberries
  • juice of 1 orange
  • juice of half lemon
  • juice of half lime
  • ½ tbsp organic cane sugar
  • ½ tbsp agave syrup
  • 1½ oz tequila
  • sparkling water
Instructions
  1. Muddle strawberries and sugar in a glass jar.
  2. Stir in orange, lemon and lime juices.
  3. Add agave syrup.
  4. Strain the mixture through a fine mesh sieve.
  5. Add ice to a tall glass, pour in the strawberry juice, tequila and top off with sparkling water. Stir and enjoy!

 

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Corn Ceviche & Veggie Burrito Bowl

I love Chipotle burrito bowls. But…. (Yes, there is a but.) For various health reasons I feel guilty eating one.

To avoid the guilt, I made my own and controlled the sodium, ingredients and the portion of my bowl. Homemade burrito bowls are my new thing now.

Corn Ceviche & Veggie Burrito Bowl

While my rice cooker performed its magic on the rice, I made the Corn Ceviche, the Salsa Roja and the Blue Cheese Guacamole from scratch.  The beans were part of a separate dinner a few nights before and it worked to my advantage to have some left. Of course you can skip making the beans from scratch and use canned beans.

Corn Ceviche & Veggie Burrito Bowl

 

corn

This ceviche recipe is quite simple: fresh corn, jalapeño, cilantro, red onion and spices marry together to create a simply fresh and flavorful combination. Perfectly delicious over shrimp tacos better yet a perfect crunch in a burrito bowl.

ceviche

 

Corn Ceviche & Veggie Burrito Bowl

To make the salsa you’ll need to first char the tomatoes under the broiler. This should only take a few minutes. You want the skin to crack and separate. Make sure to peel it before placing in the blender.

Salsa Roja

This Salsa stores well in the fridge as well. It’s perfect with tortilla chips, over tacos or even with eggs.

Salsa Roja

Needless to say I had a fabulous lunch the following day. I recommend leaving the guacamole out of the lunch equation, unless the brown yucky science project it becomes the next day is your thing.

Corn Ceviche & Veggie Burrito Bowl

 

5.0 from 1 reviews
Corn Ceviche & A Loaded Burrito Bowl
 
Prep time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2 fresh corn cobs, kernels cut off
  • 1 jalapeño, minced
  • 1 tbsp fresh cilantro, finely chopped
  • ¼ tsp paprika
  • ½ red onion, chopped
  • juice of one lime
  • 1½ tbsp Extra Virgin Olive Oil
  • salt to taste
Instructions
  1. Combine all the ingredients in a small bowl. Stir well.
  2. Adjust salt seasoning to taste.

5.0 from 1 reviews
Corn Ceviche & A Loaded Burrito Bowl
 
Prep time
Total time
 
Author:
Ingredients
  • 3 medium tomatoes
  • 2 garlic cloves
  • 1 red onion, quartered
  • ¼ pickled jalapeños with juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp deli style hot crushed peppers (pickled)
  • fresh cilantro
  • salt to taste
  • salt
  • vinegar to taste
Instructions
  1. Place tomatoes, garlic and red onion on a baking sheet. Drizzle with a little olive oil and broil until slightly charred, about 7 minutes. Peel the charred skin of the tomatoes.
  2. Transfer onions, garlic and tomatoes to a blender. Add pickled jalapeños and their juice and drizzle in olive oil. Blend to create slightly chunky consistency. Add vinegar to taste.
  3. Stir in hot peppers and cilantro. Adjust salt.
  4. Cool completely before serving.

 

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