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Cook2 hrs 10 mins
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.
- 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.
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!