Frijoles Borrachos: Drunken Beans |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 pound dried pinto beans |
2 whole tomatoes, roughly chopped |
1/2 white onion, diced |
1 pickled jalapeno, thinly sliced |
2 cloves garlic |
2 fresh bay leaves |
1 tablespoon dried mexican oregano |
12 ounces dark beer |
2 quarts water |
salt and freshly ground black pepper |
Directions:
1. Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
2. Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
3. With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
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