Drunken Beans

Name: Drunken Beans
Ingredients: 1/2 pound bacon, chopped; 1 large while onion, chopped; 1 tablespoon dried Mexican oregano*; 1 garlic clove, chopped fine; 2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained; 1 1/2 quarts water plus additional if necessary; 1/2 cup sliced pickled jalapeno chiles; a 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis; 2 teaspoons salt plus 1/2 teaspoon if necessary; available at Mexican markets and some specialty produce markets.

10 ingredients

9 steps

Ingredients

1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano*
1 garlic clove, chopped fine
2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained
1 1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeno chiles
a 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
2 teaspoons salt plus 1/2 teaspoon if necessary
available at Mexican markets and some specialty produce markets.

Directions

1

Preheat oven to 300F.
2

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.
3

Add beans, water, jalapeno, and beer and bring to a boil.
4

Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours.
5

(Add additional water if beans begin to dry out.
6

Mixture should be soupy with beans very soft but not falling apart.)
7

Stir in 2 teaspoons salt and bake beans 10 minutes more.
8

Check seasoning, adding remaining 1/2 teaspoon salt if necessary.
9

(Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)