Include in Print View:

Drunken Beans

Drunken Beans recipe image
These Drunken Beans are the ultimate comfort food side dish, combining the earthy richness of pinto beans with the savory depth of dark Mexican beer. The beans are slow-baked in the oven, allowing them to absorb the smoky flavor of cooked bacon and the aromatic heat of pickled jalape&# 195;±os. The result is a tender, soupy consistency that is neither too dry nor too watery, with a complex flavor profile that balances sweet, spicy, and savory notes. Perfect for pairing with grilled meats or as a standalone vegetarian option, this dish improves with time, making it an excellent choice for make-ahead meals or potlucks. ItâÂÂs rustic, satisfying, and deeply flavorful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 327.0
Dietary: Gluten-free
Description
These Drunken Beans are the ultimate comfort food side dish, combining the earthy richness of pinto beans with the savory depth of dark Mexican beer. The beans are slow-baked in the oven, allowing them to absorb the smoky flavor of cooked bacon and the aromatic heat of pickled jalape&# 195;±os. The result is a tender, soupy consistency that is neither too dry nor too watery, with a complex flavor profile that balances sweet, spicy, and savory notes. Perfect for pairing with grilled meats or as a standalone vegetarian option, this dish improves with time, making it an excellent choice for make-ahead meals or potlucks. ItâÂÂs rustic, satisfying, and deeply flavorful.
Ingredients
  • 1/2 pound Bacon-chopped
  • 1 lg White onion-chopped
  • 1 tablespoon Dried oregano -- the Mexican
Directions
  1. 1
    Preheat oven to 300ðF (149ðC).
  2. 2
    Soak dried pinto beans in cold water for at least 4 hours or up to 12 hours, then drain.
  3. 3
    In a 6- to 7-quart ovenproof kettle, cook chopped bacon, chopped onion, oregano, and chopped garlic over moderately high heat.
  4. 4
    Stir and scrape up brown bits from the bottom of the kettle until the onion is lightly browned.
  5. 5
    Add the soaked beans, water, sliced pickled jalapeños, and dark Mexican beer to the kettle.
  6. 6
    Bring the mixture to a boil on the stovetop.
  7. 7
    Cover the kettle and bake in the middle of the oven until the beans are soft, about 1 1/2 to 2 hours.
  8. 8
    Check occasionally and add additional water if the beans begin to dry out; the mixture should remain soupy.
  9. 9
    Stir in 2 teaspoons of salt and bake for 10 minutes more.
  10. 10
    Check seasoning and add an additional 1/2 teaspoon of salt if necessary.
  11. 11
    Serve warm. Beans may be made 2 days ahead, cooled, covered, and chilled.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 327.0kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 8.0g40%
Cholesterol 26.1mg9%
Sodium 976.5mg41%
Total Carbohydrate 5.7g2%
Dietary Fiber 2.0g8%
Sugars 1.3g
Protein 21.6g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: drunken beans, pinto beans, beer recipe, bacon, baked beans, mexican style, jalapeno, comfort food, side dish, vegetarian friendly, slow cooked, hearty
Read it online: https://www.chefs-mate.com/recipe/drunken-beans-2/