Drunken Pinto Beans

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.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 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

1. 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.
2. Remove from heat.
3. Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
4. Saute the onions until lightly browned.
5. Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
6. Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
7. Move the hot beans to a nice ceramic dish and serve. Enjoy!