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.

Yield: serves 12 (serving size: 1/2 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 16%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 8g
  • Carbohydrate: 25g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 198mg
  • Calcium: 47mg

Ingredients

  • 1 pound dried pinto beans
  • 1 gallon water (16 cups)
  • 2 tablespoons Chili-Oregano-Garlic Oil or prepared chili-garlic oil
  • 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

Preparation

  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.
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