Rancho Gordo Drunken Beans
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 6 servings
- Prep: 15 mins
- Cook: 175 mins
Not sweet or tomato-y like canned baked beans, these are great over rice or served with fresh corn tortillas. Use a dark, sweet beer such as Killian’s or Michelob Amber Bock.
Ingredients
- 1tablespoon vegetable oil
- 1cup chopped onion
- 2cloves garlic, minced, divided
- 2cups dried beans, such as Ojo de Cabra (Goat's Eye) or pinto beans
- 3/4cup dark, sweet beer
- 1-- thick slice bacon
- 3-- serrano peppers, seeded and minced
- 1/2pound button mushrooms, sliced
- 1/2teaspoon salt
- -- Freshly ground black pepper
- -- Lime wedges
Instructions
- Heat oil in a heavy saucepan; add 1/4 cup chopped onion and 1 minced garlic clove. Sauté about 5 minutes. Add beans and enough cold water to cover by 3 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 2 hours or until beans are tender, adding water as necessary to keep beans covered.
- Add beer and simmer about 15 minutes.
- Cook bacon in large skillet until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving bacon. Add peppers and remaining onion and garlic to pan; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan.
- Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges.
Recipe courtesy of Rancho Gordo, Napa, Calif.
Nutritional Info *per serving
- Calories 130
- Glycemic Load 0
- Fat 3.5g
- Saturated Fat .5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 1g
- Cholesterol 0
- Sodium 460mg
- Potassium 380mg
- Carbohydrate 18g
- Fiber 5g
- Sugars 2g
- Protein 6g
- Trans Fat 0
- Vitamin A 0
- Vitamin C 8%
- Calcium 4%
- Iron 8%
