Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a ‘drunken’ version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.
You will need:
- 1 pound dried pinto beans, washed
- 2 quarts chicken stock
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 (12 fluid ounce) can or bottle dark beer
- 2 (14.5 ounce) cans chopped stewed tomatoes
- 1 white onion, diced
- ¼ cup pickled jalapeno peppers
- 6 cloves garlic, chopped
- 3 bay leaves
- 1 ½ tablespoons dried oregano
- 1 ½ cups chopped fresh cilantro
Soak beans in a large pot of water overnight.
Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Prep Time: 30 mins/Cooking Time: 3 hrs/ Total Time: 3 hrs 30 mins
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