Prep 20 mins
Cook 2 hrs 30 mins
A specialty of Monterrey, these savoury beans are cooked with beer; hence, their intoxicating name. From Sunset Mexican Cookbook.
- 591.47 ml dried pinto beans or 591.47 ml kidney beans, sorted of debris
- 29.58 ml salad oil
- 2 slice thick-sliced bacon, diced
- 2 jalapeno chiles, stemmed, seeded and chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 340.19 g bottle beer
- 473.18 ml chicken broth or 473.18 ml water
- 226.79 g can tomato sauce
- 14.79 ml dry oregano leaves
- 9.85 ml ground cumin
- Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
- Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
- Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
- Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
This were good. I added lime juice and cilantro to my individual serving which I liked. I tried to use up some especially bitter beer my husband brewed and doesn't like to drink, next time I make this I will use a lighter beer.
Really good beans! I replaced the oil with butter, used lime flavored beer, and home made chicken stock. We needed to add a bit of salt at the end, but that's personal taste, and not a reflection on the recipe. I also added some crumbled queso freso cheese over the finished dish, which we really liked. A good, basic, easy recipe that will be made again. Thanks for posting. Made for ZWT5 by one of the Cooks with Dirty Faces.