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Drunken Beans

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  Dried pinto beans 16 Ounce, picked over, rinsed, and drained (1 Package)
  Canola oil 1 Tablespoon
  White onion 1 Large, chopped
  Jalapeno peppers 2 , seeded and finely chopped (Wear Gloves To Prevent Irritation)
  Garlic cloves 2 Large, finely chopped
  Bay leaf 1
  Dried oregano 2 Teaspoon
  Canned reduced sodium chicken broth 48 Ounce (1 Can)
  Dark mexican beer 12 Ounce (1 Bottle)
  Smoked ham hock 6 Ounce (1 Hock)
  Salt 3⁄4 Teaspoon

1 Presoak the beans according to package directions; drain.
2 Preheat the oven to 300°F. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the jalapeho, garlic, bay leaf, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Stir in the beans, broth, beer, and ham hock; bring to a boil.
3 Transfer the Dutch oven to the oven and bake until the beans are tender, about 1 1/2 hours. Discard the ham hock and bay leaf; stir in the salt.

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Drunken Beans Recipe