Drunken Garlic Pintos With Pan-Roasted Poblanos Recipe

Name: Drunken Garlic Pintos With Pan-Roasted Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pinto beans; 1/2 onion, coarsely chopped; 4 cloves garlic, chopped; 1/2 small poblano pepper, finely minced; 3 cups water; 6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale); 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; salt and pepper; 1 dash garlic powder; 1 dash Tabasco sauce

Servings: persons

1 1/2 cups pinto beans
1/2 onion, coarsely chopped
4 cloves garlic, chopped
1/2 small poblano pepper, finely minced
3 cups water
6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and pepper
1 dash garlic powder
1 dash Tabasco sauce

1
Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
2
Drain; soak in fresh water for one hour.
3
Drain again and now they're ready to use!
4
Saute poblano pepper in a small amount of olive oil until slightly browned.
5
Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
6
Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
7
Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
8
*Don't salt beans while they're cooking, only after they are tender.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups pinto beans, 1/2 onion, coarsely chopped, 4 cloves garlic, chopped, 1/2 small poblano pepper, finely minced, and more.

Yes, Drunken Garlic Pintos With Pan-Roasted Poblanos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Drunken Garlic Pintos With Pan-Roasted Poblanos

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