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.

Be the first to rate it


serves 12 (serving size: 1/2 cup)

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


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.


June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note