Title: Drunken Beans
Categories: Bean Side Mexican
Yield: 8 Servings
| 2 | c | Dried Pinto Beans |
| 5 | c | Water - Or More As Needed |
| 3 | c | Beer (Do Not Use A Dark Beer |
| 4 | oz | Salt Pork, Chopped |
| 1 | tb | Peanut Oil |
| 1 1/2 | md | Onions, Chopped |
| 6 | | Garlic Cloves, Sliced |
| 1 | tb | Vinegar, Preferably Cider |
| 2 | ts | Dried Oregano, Preferably Mexican |
| 1 | ts | Salt, Plus More To Taste |
Pick through the beans and rinse them carefully, looking for any gravel or
grit. Rinse the beans a second time. Place the beans in a stockpot or
large, heavy saucepan. Cover them with the water and beer and add the
remaining ingredients, except the salt. Bring the beans just to a boil over
high heat, then reduce the heat to low and simmer the beans, uncovered.
Plan on a total cooking time of 2 to 2 1/2 hrs. After 1 hour, stir the
beans up from the bottom and check the water level. If there is not at
least 1 inch more water than beans, add enough hot water to bring it up to
that level. Check the beans after another 30 mins, repeating the process.
Add the salt after the beans are well softened, and continue simmering.
Check them every 15 mins, keeping the level of the water just above the
beans. There should be extra liquid at the completion of the cooking time,
but the beans should not be watery. If you wish, remove 1/2 to 1 cup of the
beans, mash them, and return them to the pot for a thicker liquid. Serve
warm. Then beans keep for several days and are even better reheated. Serves
6 to 8.