Get ready to tantalize your taste buds with a dish that’s as comforting as it is flavorful: Borracho Black Eyed Peas! This Tex-Mex delight combines the hearty goodness of black-eyed peas with the rich, complex flavors of beer and spices, creating a culinary experience that will have your guests begging for seconds. Perfect for gatherings or a cozy night in, this recipe is not just a meal; it's a celebration of flavors and traditions. Dive into our recipe and discover how to make this irresistible dish that’s sure to impress!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Tex-Mex
Serves: 6 servings
Ingredients
- 1 pound dried black-eyed peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 4 cups chicken broth
- 1 bottle beer
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sort and rinse the dried black-eyed peas, removing any stones or damaged beans. Place the peas in a large bowl and cover with cold water, allowing them to soak overnight or for at least 6-8 hours.
- Drain and rinse the soaked black-eyed peas thoroughly under cold running water to remove any excess starch.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and diced jalapeño to the pot, cooking for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and the entire bottle of beer, stirring to combine. The beer will add a rich, complex flavor to the beans.
- Add the drained black-eyed peas to the pot along with the cumin, salt, and pepper. Stir to distribute the seasonings evenly.
- Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for approximately 1 hour to 1 hour and 30 minutes, stirring occasionally to prevent sticking.
- Check the beans periodically and add more liquid (water or additional broth) if needed to keep the beans from drying out.
- The beans are done when they are tender and creamy but not mushy. Taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and let the beans rest for 10-15 minutes before serving. This allows the flavors to meld and the beans to absorb more of the cooking liquid.
- Serve hot as a side dish or main course, optionally garnished with chopped fresh cilantro or green onions.
Tips
- Soak the Peas: For the best texture, soak your black-eyed peas overnight. This not only helps them cook evenly but also reduces cooking time significantly.
- Use Quality Beer: The type of beer you choose can greatly influence the flavor of your dish. Opt for a lager or pale ale for a balanced taste that complements the spices without overpowering them.
- Adjust the Heat: If you prefer a milder dish, you can reduce the amount of jalapeño or remove the seeds. For those who love a kick, consider adding a pinch of cayenne pepper or a splash of hot sauce.
- Don’t Rush the Simmer: Allow the beans to simmer gently, stirring occasionally. This will help develop a creamy texture and ensure they don’t stick to the bottom of the pot.
- Rest Before Serving: Letting the beans rest for 10-15 minutes after cooking allows the flavors to meld beautifully, enhancing the overall taste.
- Garnish for Freshness: Add a pop of color and flavor by garnishing with chopped fresh cilantro or green onions before serving. It adds a fresh note that balances the richness of the dish.
- Perfect Pairings: Serve your Borracho Black Eyed Peas with cornbread or over rice for a complete meal that will leave everyone satisfied.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 18g
Fat: g
Saturated Fat: 1g
Cholesterol: 5mg
