Drunken Beans Recipe #311677
Adapted from La Parilla, these vegan beans are the hit of any party. They're made in the oven which is convenient when you're doing a large mexican spread because I'm often using all four burners on my stove.
by Zeke Koch
2½ hours | 10 min prep
SERVES 4 -6
- 1 yellow onion, chopped
- 1 tablespoon Mexican oregano
- 1 garlic clove, chopped
- 2 cups dried pinto beans, soaked over night
- 6 cups water
- 1/2 cup jalapeno chile, sliced
- 12 ounces beer (preferably Negro Modelo)
- 2 1/2 teaspoons salt
- Preheat over to 300.
- Saute onions, oregano and garlic until lightly browned (about 10 minutes).
- Add beans, water, chilies, beer.
- Bring to a boil then cover and put in the oven.
- Bake for about 2 hours (the beans should be quite soft).
- Add salt to taste.
- Bake another 10 minutes.
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5 stars