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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Adapted from La Parilla, these vegan beans are the hit of any party. They're made in the oven which is convenient when you're doing a large mexican spread because I'm often using all four burners on my stove. Ingredients:
1 yellow onion, chopped |
1 tablespoon mexican oregano |
1 garlic clove, chopped |
2 cups dried pinto beans, soaked over night |
6 cups water |
1/2 cup jalapeno chile, sliced |
12 ounces beer (preferably negro modelo) |
2 1/2 teaspoons salt |
Directions:
1. Preheat over to 300.
2. Saute onions, oregano and garlic until lightly browned (about 10 minutes).
3. Add beans, water, chilies, beer.
4. Bring to a boil then cover and put in the oven.
5. Bake for about 2 hours (the beans should be quite soft).
6. Add salt to taste.
7. Bake another 10 minutes.
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