Drunken Beans

Alberto likes to cook up a big pot of frijoles--beans--in plenty of water, store them in the refrigerator in their liquids to keep them moist, and then use them for stews, burritos, and refried beans.
serves 12 (serving size: 1/2 cup)


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1 pound dried pinto beans
1 gallon water (16 cups)
1 cup chopped onion
1 garlic clove, minced
1 serrano chili pepper, seeded and chopped
2 roasted poblano peppers, seeded and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onion


Soak beans overnight; drain. Wash beans; place in a large Dutch oven. Cover with 1 gallon water; bring to a boil. Reduce heat and simmer 1 hour or until beans are almost tender. Remove from heat; drain beans, reserving 2 cups cooking liquid.

Heat oil in a saucepan over medium-high heat. Add onion, garlic, and serrano; saute 2 minutes or until onions are soft. Add beans, reserved liquid, poblano, salt, and pepper; cook 20 minutes or until beans are tender. Sprinkle with green onion.

Created date

October 2003

Nutritional Information

Calories 151
Caloriesfromfat 16 %
Fat 3 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 8 g
Carbohydrate 25 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 198 mg
Calcium 47 mg