Drunken Garlic Pintos with Pan-Roasted Poblanos
photo by Linajjac
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 1 1⁄2 cups pinto beans
- 1⁄2 onion, coarsely chopped
- 4 cloves garlic, chopped
- 1⁄2 small poblano pepper, finely minced
- 3 cups water
- 6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- salt and pepper
- 1 dash garlic powder
- 1 dash Tabasco sauce
directions
- Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
- Drain; soak in fresh water for one hour.
- Drain again and now they're ready to use!
- Saute poblano pepper in a small amount of olive oil until slightly browned.
- Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
- Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
- Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
- *Don't salt beans while they're cooking, only after they are tender.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois