Drunken Pinto Beans

Recipe by Sharon123
READY IN: 1hr 50mins


  • 1
    lb dried pinto bean, picked through and soaked overnight
  • 3 12
    quarts water
  • 13
  • 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)


  • 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!