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Drunken Pinto Beans
Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1/2 tablespoon cumin
- 2 cups pinto beans, soaked overnight and drained
- 6 cups water (or vegetable or chicken broth)
- 1 (12 oz) bottle Mexican beer
- 3 jalapeños, sliced (seeds removed for less spice)
- 1 bay leaf
Instructions
- Sauté the Aromatics
Heat the olive oil in a heavy-bottomed oven-safe pan over medium heat. Add the sliced onion and garlic, and cook for 5 minutes, or until the onion begins to soften. - Toast the Cumin
Add the cumin to the pan and toast for 30 seconds, stirring frequently. - Add Beans and Liquids
Stir in the soaked and drained pinto beans to combine. Add the water, Mexican beer, sliced jalapeños, and bay leaf. Bring the mixture to a boil. - Bake the Beans
Once boiling, cover the pan with a tight-fitting lid and transfer it to the oven. Bake for 1 to 1 1/2 hours at 325 degrees, or until the beans are tender and the flavors have melded. - Season and Serve
Remove the pan from the oven, season with salt to taste, and enjoy!