Drunken Garlic Pintos with Pan-Roasted Poblanos |
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Prep Time: 1 Minutes Cook Time: 180 Minutes |
Ready In: 181 Minutes Servings: 4 |
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These are my very own borrachos, drunken beans cooked with a little beer, onions, garlic, and my favorite - cumin! These are also delicious mashed with a little Oaxacan or Chihuahua white cheese crumbled on top, or with soft warm corn tortillas. The heat can be adjusted with more (or less) poblanos or hot sauce, and prep time includes soaking the beans (using my quick soak method). Ingredients:
1 1/2 cups pinto beans |
1/2 onion, coarsely chopped |
4 cloves garlic, chopped |
1/2 small poblano pepper, finely minced |
3 cups water |
6 ounces bottles dark mexican beer (i like negra modelo dark ale) |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
salt and pepper |
1 dash garlic powder |
1 dash tabasco sauce |
Directions:
1. Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
2. Drain; soak in fresh water for one hour.
3. Drain again and now they're ready to use!
4. Saute poblano pepper in a small amount of olive oil until slightly browned.
5. Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
6. Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
7. Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
8. *Don't salt beans while they're cooking, only after they are tender.
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