Anonymous Tue May 23 19:43:05 2006

2 cups pinto beans

6 cups water -- or more as needed

12 ounces beer

2 teaspoons bacon drippings -- or peanut oil

1 large onion -- chopped

2 garlic cloves -- minced

2 fresh jalapenos or serranos -- chopped

2 pickled jalapenos -- chopped

1 teaspoon chili powder

1 teaspoon salt

These drunken beans make a great side or supper dish, and also work well for refritos.

Plan on a total cooking time of about 2 to 2 1/2 hours. The hardness of the water, the

altitude, and the obstinacy of the particular beans can all affect the timing. Pick through the

beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to

cover them by several inches, preferably overnight. Drain the beans, and add them to a

stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the

beans, uncovered, over low heat. After 1 hour, stir the beans up from the bottom and check

the liquid level. If there is not at least an inch more water than beans, add enough hot water

to bring it to that level. Simmer the beans another 30 minutes, then check them again,

adding water as needed. When the beans are well softened, add the remaining

ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of

the water just above

the beans. The beans are done when they are soft and creamy but not mushy, with each

bean retaining its shape. There should be extra liquid at the completion of the cooking

time, although the beans should not be soupy. If you want the liquid a little thicker, squash

a few of the beans in the bottom of the pot with a potato or bean masher. Serve the beans

immediately, or cover them and keep them warm for as long as 1 hour. Or let them cool,

and refrigerate or freeze them for later use. Posted to the BBQ List by (Carey Starzinger) on

Aug 22, 1996.