| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 305 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 13 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 1169 mg |
Reviews
Kgzlydludludoux
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.
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.
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.
I made these in my slow cooker. There is no way to cook a dry pinto bean to an edible state in one hour unless you use a pressure cooker. These beans were excellent, but I cooked them for about five hours, on cinco de mayo. My guest wanted to know what state the beans started in and I told her dried. She was very surprised that only after five hours they were tender and ready to eat.
The flavor was delicious, but in no way are the beans done in one hour from a dry state on the stove. I recommend allowing more time for the beans to simmer (2+ hours) in the beer/broth. Also, I had a ham hock in the freezer and threw that in–yum!–and I used Rotel tomatoes/chilies combination (mild).
First time I made beens… I made them in a slow cooker tam bien and the aroma was magnifico. I left out the cerveza because that just didn’t seem right to me plus my little ninos. I’m a cabacho turned beener for sure eh..
Easy and tasty, plus they make the kitchen smell great while they’re cooking! Try them in a slow cooker for a no-fuss meal.