These beans are one of the things I don’t mind doing ahead of time and letting cook for hours. It’s well worth the wait for fresh beans, especially this one, because of the broth that comes with it.
There is an advantage to cooking your own beans. When they are soaking you can do things to help breakdown the sugar that is usually the culprit for creating gas. One thing is to let the beans soak overnight and make sure to drain and rinse off the beans before cooking them. I’ve heard you should drain and rinse every 3 hours, but if you are sleeping I wouldn’t worry about it too much. I’ve also heard you can add a piece of carrot in when you are soaking them.
This recipe calls for a light beer, preferably a Mexican beer, but it doesn’t necessarily need it. Borracho does mean “drunk” which is why these are called borracho beans, or drunken beans. The beer does add a really good flavor and the alcohol cooks out. However, if you don’t have beer or find that you can’t have beer at all because of an allergy, it does add flavor, but it isn’t going to make or break this recipe. Just replace the amount of beer with extra vegetable broth or another savory liquid to add flavor.
Vegetarian Borracho Beans
- 2 cups dry pinto beans
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup cilantro, chopped
- 1 chicken or “chicken” bouillon or add a few cups of vegetable broth instead of water
- 1 12oz can Mexican beer
- 1/2 red bell pepper
- 1-2 tomatoes, chopped
- Salt and Pepper, if desired after cooking
– You can soak the beans overnight. Cover with water and let sit covered on the counter overnight. Before cooking, rinse and add new water.
– You can also soak them for 3 hours, rinse, repeat for another 3 hours, rinse and then cook.
– Another method is to cover with water, let it boil. Turn off heat and let it sit for 2 hours. Rinse, add fresh water and start cooking.
- Drain the beans and rinse them. Add to a large pot. Add all chopped vegetables, bouillon, and cilantro. Add fresh water until the water is a few inches higher than the beans.
- Let beans come to a boil uncovered. Turn down to a simmer, cover and cook for 1 hour.
- Add beer or any additional water/broth, and cover and cook for another hour.
- Add salt to taste if needed. Turn off heat and serve.
1/2 Cup Serving
108 calories | 0.48 g total fat | 0.17 polyunsaturated fat | 0.1 g monounsaturated fat | 0.1 g saturated fat | 0 g trans fat | 0 g cholesterol | 3 mg sodium (unless adding salt) | 19.12 g carbohydrates | 6.1 g fiber | 0.9 g sugar | 6.15 g protein
Nothing says fall better than a creamy stew. Some of our families favorite recipes are ones that use green chilies. This stew is basically a deconstructed version of my Hatch Green Chili Enchiladas that you can eat in a bowl with tortillas or not. Plus it’s easier to make with less time. So when I really want the enchiladas but I don’t want to put in the effort, or it’s no longer August and the chilies are not fresh but I still want a green chili something, this is what happens.
- Good Source of Vitamin A
- Good Source of Vitamin C
- Good Source of Vitamin K
- Helps to increase metabolism
Capsaicin is found in all chili peppers including green chili peppers. It’s responsible for the spicy burning feeling. The hotter the pepper, the more capsaicin. Green chilies don’t have as much and are usually mild.
- Found to decrease cluster headaches
- Relieves pain (ironically) especially for joints
- Improves blood sugar and insulin reactions
So although green chilies might be relatively low in capsaicin, it still has a lot benefits for us. If you can find raw green chilis, take 1 or 2 and after taking out the seeds, chop them and saute them with the onion. You’ll get a additional boost more than you will just from the canned chilies.
Creamy Green Chili Enchilada Stew
I usually 1/2 the first part of the recipe since my family uses both plant based and meat based versions. I do half hearts of palm and half chicken. The stew base stays the same. Adjust it how you need to for your family. I use hearts of palm so that it’s plant-based and soy-free, but if you want to add more plant-based protein use your favorite chicken alternative.
- 1 Tbsp oil
- 2 can hearts of palm, drained and pulled into strips OR 4 large chicken breasts, boiled and shredded
- 1 medium onion, diced
- 4 tsp garlic powder
- 1 “chicken” bouillon cube, broken up or 1 tbsp poultry seasoning (if using hearts of palm)
- 2 tsp cumin, divided
- Small amount of water or broth
- 1/2-1 c water or vegetable broth
- 2 (15 oz) cans or 3 cups cooked pinto beans
- 2 (4 oz) cans hatch green chilies or 2 roasted hatch chilies, chopped
- 1 Tbsp cumin
- 1 tsp oregano
- 1 1/2 cup Greek Style Yogurt, or Plain Unsweetened Plant-Based Yogurt (I use Kite Hill)
- 1 15 oz. can hatch green chili enchilada sauce
- Salt and Pepper, to taste
- Whole Wheat Flour or Corn Tortillas
- If you are using chicken, make sure the chicken is boiled and shredded. If you are using the hearts of palm, make sure the hearts of palm is shredded as well. The easiest way is by using two forks like you would with shredded chicken.
- Add a small amount of oil to a medium skillet, heat on medium-high heat. Add onion and cook until translucent. Add in chicken or hearts of palm. Cook for a few minutes. Add in the garlic powder, crumbled bouillon cube or poultry seasoning, cumin, and just enough water to fill the bottom of the pan. Stir together. Simmer on medium-low heat until liquid is absorbed.
- Make the stew base. In a medium to large sauce pan, add vegetable broth, pinto beans, green chilis, cumin, oregano, Greek-style yogurt, enchilada sauce and stir together. Simmer until warmed through. Taste and add salt and pepper if desired. You can add the chicken or hearts of palm mixture to the base if desired. We keep it separate since we have 2 versions.
- To serve, add the stew base, top with chicken or hearts of palm if not already combined, chopped cilantro, lime juice, avocado, and toasted tortillas.
With Chicken without Toppings
331 calories | 6.3 g total fat | 1.1 g saturated fat | 1.6 g polyunsaturated fat | 2.6 g monounsaturated fat | 0 g trans fats | 91 mg cholesterol | 1071 mg sodium (if not using low sodium canned goods) | 22.7 g carbohydrates | 4.8 g fiber | 3.6 g sugar | 46 g protein
27% Carbohydrates | 17% Fat | 56% Protein
Dietary Servings per Portion
- 1.7 Meat
- 0.4 Meat Alternative
- 0.3 Milk Alternative
- 1.0 Vegetables
With Hearts of Palm without Toppings
235 calories | 8.2 g total fat | 4.0 g saturated fat | 1.3 g polyunsaturated fat | 2.3 monounsaturated fat | 0 g trans fat | 0 mg cholesterol | 1192 mg sodium (if not using low sodium canned goods) | 32 g carbohydrates | 10.2 g fiber | 2.3 g sugar | 8.0 g protein
55% Carbohydrates | 31% Fat | 14% Protein
Dietary Servings per Portion
- 0.4 Meat Alternative
- 2.5 Vegetables