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.


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


  1. 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.
  2. Add beer and simmer about 15 minutes.
  3. 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.
  4. 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%