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DRUNKEN PINTO BEANS
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Drunken Pinto Beans

Ingredients

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  • 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

  1. 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.
  2. Toast the Cumin
    Add the cumin to the pan and toast for 30 seconds, stirring frequently.
  3. 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.
  4. 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.
  5. Season and Serve
    Remove the pan from the oven, season with salt to taste, and enjoy!

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