DRUNKEN PINTO BEANS

Drunken Pinto Beans image

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.

Provided by Sharon123

Categories Beans

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

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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)

Steps:

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 Facts : Calories 315.7, Fat 9.8, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 41.8, Fiber 10, Sugar 3.5, Protein 13.1

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