Border-Style Drunken Beans

This is a lighter, vegetarian version of a traditional dish favored by the caballeros (cowboys) of northern Mexico. Chipotle peppers provide a smoky flavor that in the original dish is supplied by bacon.

Border-Style Drunken Beans

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Servings

6 people

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Ingredients

• 2 tablespoons corn oil
• 1 white onion, chopped
• 2 ripe tomatoes, chopped
• 4 cloves garlic, minced
• 2 cups pinto beans, soaked overnight and drained
• 1 12-ounce bottle 1 dark beer such as Negro Modelo
• 4 cups vegetable stock
• 1/2 teaspoon ground cinnamon
• 1-2 chipotle peppers in adobo sauce, diced
• Salt and freshly ground pepper to taste
• Fresh cilantro for garnish

Ingredients 2 tablespoons corn oil 1 white onion, chopped 2 ripe tomatoes, chopped 4 cloves garlic, minced 2 cups pinto beans, soaked overnight and drained 1 12-ounce bottle 1 dark beer such as Negro Modelo 4 cups vegetable stock 1/2 teaspoon ground cinnamon 1-2 chipotle peppers in adobo sauce, diced Salt and freshly ground pepper to taste Fresh cilantro for garnish

Servings 6 people Print Recipe

Instructions

1. Heat oil in a large, deep skillet; add onions and cook until translucent. Add tomatoes and garlic; cook until garlic begins to brown.
2. Add presoaked beans, beer, vegetable stock, cinnamon and chipotle peppers. Simmer for 1 hour or until beans are tender, adding more stock as necessary. Season with salt and pepper and garnish with fresh cilantro.

Recipe Notes

Nutrition Facts

Border-Style Drunken Beans

Amount Per Serving

Calories 321

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 321, Fat 6g, Perfat 15, Cholesterol 0g, Carbo 51g, Protein 16g