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Drunken beans (Pintos Borrachos)

Pinto beans cooking with beer, what beer you use can change the dish.

Served with cilantro-lime rice.

8Steps
14Ingredients
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Ingredients for 2

  • ½ small yellow onion
  • 1 ½ gloves of garlic
  • 1 tomatoes. chopped
  • 2 cups water
  • ¾ cup pinto beans (can be dried or canned)
  • ½ tbsp oregano
  • ⅜ tsp cumin
  • 1 tbsp chilli powder(depends how hot you like it)
  • 6 oz Beer/dark ale
  • Salt, to taste

Side: Cilantro-lime rice

  • ⅔ cup long grain white rice
  • 1 ⅓ cups water
  • ½ lime
  • 2 tbsp chopped cilantro

Instructions

  1. Sauté onions.

  2. Add garlic, sauté bit longer.

  3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil.

  4. When boiled, reduce to simmer.

  5. When beans are al dente (about 1 hour if using dried), bring to quick boil and evaporate remaining liquid until beans are stew-like.

  6. About 25 minutes before serving, start the rice: bring the rice, water and a pinch of salt to a boil. Cover, simmer on low for 18 minutes, then rest off the heat, covered.

  7. Fluff the rice with the lime juice and chopped cilantro.

  8. Remove from the heat and mashup, or skip this step if you want more of a bean stew.