 |
Prep Time: 20 Minutes Cook Time: 125 Minutes |
Ready In: 145 Minutes Servings: 6 |
|
This is another version of drunken beans - this one using a dark Mexican beer. It's great as a side dish with tacos or beef cooked on the grill. Cooking time does not include time for beans to soften. Ingredients:
2 cups dried pinto beans, picked over and rinsed |
1/2 lb bacon, chopped (8 slices) |
1 large white onion, chopped |
1 large garlic clove, finely chopped |
1 tablespoon dried oregano, preferably mexican, crumbled |
5 cups water |
1 cup beef broth |
1/2 cup sliced pickled jalapeno chile |
12 ounces bottled dark mexican beer, such as negra modelo or dos equis |
2 teaspoons salt (to taste) |
Directions:
1. Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain. To soak beans more quickly, put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.
2. Put a rack in the middle of oven and preheat oven to 300 degrees.
3. Cook bacon, onion and oregano in a 6-quart ovenproof pot over medium heat, stirring and scraping up any brown bits, until onion is lightly browned. Then add garlic and cook for an additional 2 minutes. Add beans, water, jalapenos, and beer and bring to a boil.
4. Cover pot, transfer to oven, and bake beans until soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out; mixture should be soupy and beans very soft but not falling apart.).
5. Stir in salt and bake beans, covered, for 10 minutes more. Check seasoning and add more salt if necessary.
6. NOTE: The beans can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat, covered, over low heat.
|
|