Vegetarian Borracho Beans

These Vegetarian Borracho Beans are chock full of flavor, have a wee bit of a kick to them,  and they make a really great side dish for any Mexican themed meal you may be planning.  Or you can serve these borracho beans with brown rice for a simple healthy high-protein vegetarian meal.   These Vegetarian Borracho Beans are chock full of flavor and make a really great side dish for any Mexican themed meal you may be planning

The recipe for these Mexican pinto beans require very few ingredients and very little effort.  Even less effort if you make them in a slow cooker.

These Vegetarian Borracho Beans are chock full of flavor and make a really great side dish for any Mexican themed meal you may be planning

MEXICAN BEANS RECIPE

  • 2 pounds dried  pinto beans, picked through and rinsed
  • 6 cups low-sodium vegetable broth (you can also use chicken broth, but then it isn’t vegetarian)
  • 2 cups water
  • 2 cups white onions, finely chopped
  • 6 garlic cloves, minced
  • 3 large organic roma tomatoes, chopped
  • 2  organic jalapeños, stem and seeds removed and discarded
  • 2 tablespoons fresh organic cilantro, chopped
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoons kosher salt (add more to taste)
  • 1 teaspoon cumin
  • 1 teaspoon adobo chili powder
  • 2 tablespoons extra virgin olive oil

HOW TO MAKE MEXICAN BEANS

After the dried pinto beans have been soaked over night, cooking pinto beans takes about 2-1/2 to 3 hours start-to-finish. 

  1. Soak your beans. (a must for tender beans)
  2. Cover the beans with about 8 – 10 cups water and bring to a boil.
  3. Turn off the heat and leave the lid on the pot.
  4. Let the beans soak in the water for about an hour.  The beans will start to swell and plump.
  5. Strain the beans.
  6. Transfer the beans to a Dutch oven or crock pot.
  7. Add the vegetable broth and 2 cup s water to the Dutch oven and bring to a boil.
  8. Add the onion, garlic, tomatoes, whole jalapeños, cilantro, seasoning and olive oil.
  9. Reduce heat and simmer for about 2-1/2 hours.
  10. Remove the jalapeño and finely mince about 1 teaspoon worth and return to pot.

These Vegetarian Borracho Beans are chock full of flavor and make a really great side dish for any Mexican themed meal you may be planning

BENEFITS OF PINTO BEANS

  • Pinto beans are a great source of cholesterol-lowering fiber.  
  • Pinto beans are rich with plant based protein
  • Pinto beans are a good source of polyphenols – a type of antioxidant
  • Pinto beans are rich with folate, protein, Vitamin B1, Vitamin B6, iron, magnesium and potassium (Folate is important because it helps lower levels of homocysteine.   Elevated blood levels of homocysteine can be a risk factor for heart attack, stroke, or peripheral vascular disease.  The magnesium found in pinto beans offer cardio benefits.  Magnesium lets the veins, arteries and heart of relax which can improve the flow of blood, oxygen and nutrients throughout the body)
  • Beans may help to stabilize blood glucose levels
  • Beans may enhance gut health by increasing the number of healthy bacteria

These Vegetarian Borracho Beans are chock full of flavor and make a really great side dish for any Mexican themed meal you may be planning

VEGETARIAN BEAN RECIPES 

These Vegetarian Borracho Beans are chock full of flavor and make a really great side dish for any Mexican themed meal you may be planning
Yield: 8-10 servings

Vegetarian Borracho Beans

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes

These Vegetarian Borracho Beans are chock full of flavor, have a wee bit of a kick to them, and they make a really great side dish for any Mexican themed meal you may be planning. Or you can serve them with brown rice for a simple healthy high-protein vegetarian meal. Either way, you’re going to want to make these beans!!

Ingredients

  • 2 pounds dried  pinto beans, picked through and rinsed
  • 6 cups low-sodium vegetable broth (or chicken broth but then it won't be vegetarian)
  • 2 cups water
  • 2 cups white onions, finely chopped
  • 6 garlic cloves, minced
  • 3 large organic roma tomatoes, chopped
  • 2  organic jalapeños, stem and seeds removed and discarded
  • 2 tablespoons fresh organic cilantro, chopped
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoons kosher salt (add more to taste)
  • 1 teaspoon cumin
  • 1 teaspoon adobo chili powder
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Soak your beans. (a must for tender beans)
  2. Cover the beans with about 8 - 10 cups water and bring to a boil.
  3. Turn off the heat and leave the lid on the pot.
  4. Let the beans soak in the water for about an hour. The beans will start to swell and plump.
  5. Strain the beans.
  6. Transfer the beans to a Dutch oven or crock pot.
  7. Add the broth and 2 cup s water to the Dutch oven and bring to a boil.
  8. Add the onion, garlic, tomatoes, whole jalapeños, cilantro, seasoning and olive oil.
  9. Reduce heat and simmer for about 2-1/2 hours.
  10. Remove the jalapeño and finely mince about 1 teaspoon worth and return to pot.

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