Drunken Beans

Total Time: 2 hrs 45 mins Preparation Time: 20 mins Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 4
• 2 cups dried pinto beans, picked over and rinsed
• 1/2 lb bacon, chopped (8 slices)
• 1 large onion, chopped
• 1 large garlic clove, finely chopped
• 1 tablespoon dried oregano, preferably mexican, crumbled
• 5 cups water
• 1 cup beef broth
• 1/2 cup sliced pickled jalapeno chile
• 12 ounces bottled dark mexican beer, such as negra modelo or dos equis
• 2 teaspoons salt (to taste)

Recipe

• 1 soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. drain. to soak beans more quickly, put the beans in a saucepan and cover with cold water by 2 inches. bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. drain.
• 2 put a rack in the middle of oven and preheat oven to 300 degrees.
• 3 cook bacon, onion and oregano in a 6-quart ovenproof pot over medium heat, stirring and scraping up any brown bits, until onion is lightly browned. then add garlic and cook for an additional 2 minutes. add beans, water, jalapenos, and beer and bring to a boil.
• 4 cover pot, transfer to oven, and bake beans until soft, 1 1/2 to 2 hours. (add additional water if beans begin to dry out; mixture should be soupy and beans very soft but not falling apart.).
• 5 stir in salt and bake beans, covered, for 10 minutes more. check seasoning and add more salt if necessary.
• 6 note: the beans can be cooked up to 2 days ahead. cool, uncovered, then refrigerate, covered. reheat, covered, over low heat.