Prep 20 mins
Cook 2 hrs 25 mins
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.
- 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)
- 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.
- Put a rack in the middle of oven and preheat oven to 300 degrees.
- 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.
- 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.).
- Stir in salt and bake beans, covered, for 10 minutes more. Check seasoning and add more salt if necessary.
- NOTE: The beans can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat, covered, over low heat.