Drunken Beans

2 hours

464 calories per serving view nutrition facts

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Ingredients

1/2	pound	bacon	chopped
1	large	onion	chopped
1	tablespoon	oregano	mexican
1	clove	garlic	chopped fine
2	cups	pinto beans	picked over
5 1/2	quarts	water	plus additional if necessary
1/2	cup	pickled jalapenos	sliced
12	ounces	beer	dark, mexican
2	teaspoons	salt	to taste

Directions

Soak beans in cold water at least 4 hours and up to 12 and drain.

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.

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.

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Nutrition Facts

Serving Size 303g

Amount per Serving

Calories 464 48% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 62mg	21%
Sodium 2848mg	119%
Total Carbohydrate 26.0g	9%
Dietary Fiber 6.0g	26%
Sugars 2.0g
Protein 28.0g	56%