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Drunken beans
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| Artist: |
_ |
| Categories: |
Beans, Soups & Stews |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Bacon-chopped | | 1
| large | White onion-chopped | | 1
| tbsp | Dried oregano -- the Mexican | | | Kind if | | | Possible | | 1
| | Clove garlic -- chopped | | | Fine | | 2
| cup | Dried pinto beans -- picked | | | Over, soaked | | | In cold water at least 4 | | | Hours and up to 12 | | | And drained | | 5 1/2
| quart | Water plus additional if | | | Necessary | | 1/2
| cup | Sliced pickled jalapeno | | | Chiles | | 12
| oz | Dark Mexican beer -- such as | | | Negra Modelo or Dos Equis | | 2
| tsp | Salt - plus ?more if | | | Necessary |
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Procedures:
| 1 | Preheat oven to 300°F. | | 2 | In a 6- to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. | | 3 | Add beans, water, jalapenos, and beer and bring to a boil. | | 4 | Bake mixture, covered, in middle of oven until beans are soft, 1 ?to 2 hours. | | 5 | (add additional water if beans begin to dry out. | | 6 | Mixture should be soupy with beans very soft but not falling apart). | | 7 | Stir in 2 teaspoons salt and bake beans 10 minutes more. | | 8 | Check seasoning, adding remaining ?teaspoon salt if necessary. | | 9 | Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered. | | 10 | The beans should be whole, perfectly tender and swimming in a generous amount of broth. |
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