Recipe by Sharon123
Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.
Top Review by queenbee56
Made these to go w ham taquitos #214952. Fairly easy to make. Maybe it was the plainer ham taq's, or maybe this dish had a bit too much zing, but that combo just didn't do it for me or my hubby, altho' our son loved it. Will try again, but with something more substantial for the entree, such as the brisket, potato salad idea.
- 1 lb dried pinto bean, picked through and soaked overnight
- 3 1⁄2 quarts water
- 1⁄3 cup olive oil
- 2 medium onions, finely chopped
- 4 roma tomatoes, cored, seeded, and finely chopped
- 4 serrano chilies, stemmed, seeded, and finely chopped (use to taste-or sub jalapenos, anaheims, or 1 to 2 4-oz. cans green chiles)
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped (optional)
- 1 bunch cilantro, leaves only, finely chopped
- 2 teaspoons coarse salt (I use red salt)
- 1 (12 ounce) bottle dark beer (you may use nonalcoholic beer if desired)
Directions See How It's Made
- Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
- Remove from heat.
- Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
- Saute the onions until lightly browned.
- Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
- Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
- Move the hot beans to a nice ceramic dish and serve. Enjoy!