Ingredients
12
12 servings
- •1 pound dried pinto beans, washed
- •2 quarts chicken stock
- •1 tablespoon salt, or to taste
- •0.5 tablespoon ground black pepper, or to taste
- •2 (14.5 ounce) cans chopped stewed tomatoes
- •1 (12 fluid ounce) can or bottle dark beer
- •1 white onion, diced
- •1.5 cups chopped fresh cilantro
- •0.25 cup pickled jalapeno peppers
- •6 cloves garlic, chopped
- •1.5 tablespoons dried oregano
- •3 bay leaves
Instructions
- Soak beans in a large pot of water, 8 hours to overnight.
- Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
- With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Nutritional Facts
Per 12 servings
- Calories: 181
- Carbohydrate: 32g
- Fat: 1g
- Fiber: 8g
- Protein: 10g
- Sugar: 5g
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