Ingredients
- 1 pound dried pinto beans
- 2 whole tomatoes, roughly chopped
- 1/2 white onion, diced
- 1 pickled jalapeno, thinly sliced
- 2 cloves garlic
- 2 fresh bay leaves
- 1 tablespoon dried Mexican oregano
- 12 ounces dark beer
- 2 quarts water
- Salt and freshly ground black pepper
Directions
Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
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By makeupgal
Cleveland, TN
on September 06, 2010
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I cook pinto beans and keep in the freezer, so this made my cock time shorter. After reading other reviews, I too used Rotel instead of fresh tomatoes and jalapenos. Didn't have Mexican oregano, so I used the dried I had. Almost took the dish in the wrong direction. Next time I will use cumin and corriander instead. Overall it was a good bean dish. I am just not a fan of spicy hot. Even though the Rotel was the original and not the hot, it was still too hot for me. Think I'll go with the fresh tomatoes and jalapeno next time.
By epasqual_11608063
San Diego, CA
on February 01, 2009
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I made them as directed. I used Mississippi Mud for the dark beer. My friends love them and took left over?s home with them.
By mariotboy_10519783
el paso, TX
on June 14, 2008
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When i first saw 1 hour cook time, i laughed because i come from a mexican family and no way they come out ready in 1 hour. I also used rotella instead of tomatoes and used 2 raw jalapenos. I also used corona instead of dark beer and added cut up bacon, cut up hot dogs, pork cracklings and chorizo to it and used a crock pot and let them marry each other. in 5 hours perfect bliss and rave reviews.
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