Drunken Pinto Beans
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) ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).