Drunken Beans

Zeke Koch's Note:

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.

• Total Time: 2 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 10 mins

Ingredients:

Servings: 4

• 1 yellow onion , chopped
• 1 tablespoon Mexican oregano
• 1 garlic clove , chopped
• 2 cups dried pinto beans , soaked over night
• 6 cups water
• ½ cup jalapeno chile , sliced
• 12 ounces beer (preferably Negro Modelo)
• 2 ½ teaspoons salt

Directions:

1. Preheat over to 300.
2. Saute onions, oregano and garlic until lightly browned (about 10 minutes).
3. Add beans, water, chilies, beer.
4. Bring to a boil then cover and put in the oven.
5. Bake for about 2 hours (the beans should be quite soft).
6. Add salt to taste.
7. Bake another 10 minutes.

Reviews

[Chef Tweaker]

I really liked these but hubby not as much. There was a beer aftertaste which was probably why. We are wimpy when it comes to spice so I omitted the chile altogether. I used a dark Irish beer. ETA tried it again with hard apple cider and some mild chiles. It was a hit!