Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.
I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.
For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.
- 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
- 1 lb ground beef (or lamb)
- 1 large onion, chopped
- ½ yellow bell pepper, chopped
- ½ green bell pepper, chopped
- 2 garlic cloves, minced
- 1 jalapeño, chopped
- 1 tbsp cilantro, minced
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp acho chile powder
- 1 bottle light beer, I used Modello especial
- Olive oil
- Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
- To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
- Stir in cilantro and all the spices.
- Return beef for the pot, add beer and top with water.
- Simmer on low until he beans are soft, about 1 hour.
- Season generously with salt.