Description
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.
Ingredients
- 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
Instructions
- Soak beans in a large pot of water
- 8 hours to overnight.
- Drain beans
- and refill the pot with chicken stock and enough water to cover 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 beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir tomatoes
- beer
- onion
- cilantro
- jalapeño peppers
- garlic
- oregano
- and bay leaves 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
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 12