Bear Drunken Beans
Bear Drunken Beans recipe
Yield
8 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | tablespoon |
oregano
mexican |
|
| 1 | clove |
garlic
chopped fine |
|
| 2 | cups |
pinto beans
picked over |
|
| 5 ½ | quarts |
water
plus additional if necessary |
*
|
| ½ | cup |
pickled jalapenos
sliced |
*
|
| 12 | ounces |
beer
dark, mexican |
|
| 2 | teaspoons |
salt
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 15 | ml |
oregano
mexican |
|
| 1 | clove |
garlic
chopped fine |
|
| 473 | ml |
pinto beans
picked over |
|
| 5.5 | quarts |
water
plus additional if necessary |
*
|
| 118 | ml |
pickled jalapenos
sliced |
*
|
| 346.8 | ml/g |
beer
dark, mexican |
|
| 1E+1 | ml |
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, 1½ 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 ½ 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.
