Drunken Beans

* Exported from MasterCook *

Drunken Beans

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Bacon-chopped
1 lg White onion-chopped
1 tb Dried oregano -- the Mexican
Kind if
Possible
1 Clove garlic -- chopped
Fine
2 c Dried pinto beans -- picked
Over, soaked
In cold water at least 4
Hours and up to 12
And drained
5 1/2 qt Water plus additional if
Necessary
1/2 c Sliced pickled jalapeno
Chiles
12 oz Dark Mexican beer -- such as
Negra Modelo or Dos Equis
2 ts Salt - plus 1/2 more if
Necessary

Preheat oven to 300 F. In a 6- to 7-quart ovenproof
kettle cook bacon, onion, oregano, and garlic over
moderately high heat, stirring and scraping up brown
bits, until onion is browned lightly. Add beans,
water, jalapenos, and beer and bring to a boil. Bake
mixture, covered, in middle of oven until beans are
soft, 1 1/2 to 2 hours. (Add additional water if beans
begin to dry out. Mixture should be soupy with beans
very soft but not falling apart.) Stir in 2 teaspoons
salt and bake beans 10 minutes more. Check seasoning,
adding remaining 1/2 teaspoon salt if necessary. Beans
may be made 2 days ahead, cooled, uncovered, and
chilled, covered. Typos by Brenda Adams
<adamsfmle@aol.com>

This dish is an excellent accompaniment to almost any
Mexican meal. The beans should be whole, perfectly
tender and swimming in a generous amount of broth.
Source: Gourmet, July 1996

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