*Frijoles
Borrachos or Austin Baked Beans
Frijoles
Borrachos is Texican for Drunken Beans. The great thing about this dish is that
it is guilt free. There is no fat in this pot of beans. No, it is not some
Vegan nightmare receipt and contains no tofu.
- 1 Lb. Pinto beans
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 can beer (optional, it will,
however add flavor)
- 2 cans beef juice
- ½ cup Jalapeno slices, more or less
to taste
- ½ Tsp. Mexican Oregano
- Salt and pepper and
Tabasco to taste.
Wash
and count the beans. Soak in branch water over night. Drain beans, place in a
heavy Dutch oven or large pot and add onion, garlic, beef stock and beer. Cover
pot and adjust to slow simmer. Add water as needed to slow cook until tender.
Add the remaining ingredients and season to taste and cook for another 30 minutes.
Add more fire, maybe?
Austin Baked Beans
Use the large can of Home style baked beans, yes,
the kind you see at Wally World. It would be great to cook your own beans and
go from scratch but we are cutting corners here. After all, the can beans are
pretty good and when we are done with them they will be fantastic. Depending on
the amount you are fixing, add the following:
- Molasses or brown sugar
- Chopped onion and Red
bell pepper
- Pealed and chopped
Granny S. Apple, any firm apple will do
- Chopped Jalapeno Pepper
- Trim burnt ends off of
brisket and finely chop. If no brisket burnt ends are available, use fried
bacon bits.
No
amounts are given here, but you should get the idea. Play with your food and
see what you come up with. Cook until the onions and pepper are tender.
Gallons of Sweet
Ice Tea
Texas Toast
Rhubarb and Peach
Cobbler with French Vanilla Ice Cream
- 1 cup sugar
- ½ lemon, juiced
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 3 cups sliced fresh or frozen rhubarb
- 1 teaspoon vanilla extract
- 1/3 cup special-purpose flour
- 1/3 cup dark brown sugar
- 1/3 cup rolled oats
- ½ cup
chopped pecans or walnuts or both.
- ½ stick butter. Did you know that oleo was
developed to fatten turkeys, Butter balls anyone? Did you know that
margarine is just one molecule away from plastic? It’s true. Look it up.
In
a large saucepan, combine sugar, cornstarch, lemon juice, cinnamon and salt.
Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well.
Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an
ungreased 2-1/2-qt. baking dish; set aside.
In
another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and
cut butter into flour with a pastry blender or two forks until mixture is
crumbly. Stir in the chopped nuts. Sprinkle flour mixture on top and bake at
400F. for about 30 minutes. The toping should be golden brown. Serve with
French Vanilla Ice Cream or Whip Cream.
Well
now, that just ought to about do it, don’t you think? Too much work, you say? I
guess you are probably right. You don’t want to get the reputation for being a
top hand in the kitchen. Who needs all those folks clamoring for more of your
tasty treats and calling you up at all hours with those pesky cooking
questions.
