Drunken Beans

These Drunken Beans have a rich, complex flavor using a mixture of beer and tequila. I promise you that these don't taste boozy or bitter! The beans are brined overnight, then gently cooked in the oven so that the beans would be creamy and intact. Bacon adds a smoky, meaty flavor, and the poblano chilis give a depth of flavor, but isn't fire engine hot! I make these when we have ourdoor barbecues, and they are always quick to be eaten up.

Course main, Side Dish

Cuisine American

Keyword Drunken Beans

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 217kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

Salt
1 pound 2 1/2 cups dried pinto beans, picked over and rinsed
30 sprigs fresh cilantro 1 bunch
4 slices bacon cut into 1/4-inch pieces
1 onion chopped fine
1-2 poblano chiles stemmed, seeded, and chopped fine (reduce to one poblano to cut back on the heat. Two was borderline too spicy for us, so adjust to your heat tolerance.
3 cloves garlic minced
1/2 cup tequila
2 bay leaves
1 cup Mexican lager
1/4 cup tomato paste
2 limes quartered
2 ounces Cotija cheese crumbled (1/2-cup)

Instructions

Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container.
Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 275°F.
Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle.
Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes.
Using slotted spoon, transfer bacon to paper towel–lined bowl and set aside.
Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat.
Add tequila and cook until evaporated, 3 to 4 minutes.
Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil.
Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes.
Remove pot from oven. Discard bay leaves and cilantro bundle.
Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste.
Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately.

Notes

Recipe source: Cook's Illustrated

Cook's Illustrated notes: You’ll get fewer blowouts if you soak the beans overnight, but if you are pressed for time, you can quick-brine your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Serve with rice.

To make ahead: The finished beans can be refrigerated for up to 2 days. Before reheating, thin beans slightly with water.

Nutrition