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Drunken Beans

Yield serves 12 (serving size: 1/2 cup)
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.

Ingredients

Nutrition 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

How to Make It

  1. 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.

  2. 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.