by lastnightsdinner
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1 pound
dried Pinto or other small pink/red beans
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6 cups
water
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4 ounces
uncured slab bacon, cut into ¼ to ½ inch cubes
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2 cups
chopped onion
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3
cloves garlic, peeled and lightly smashed
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1 tablespoon
dried Mexican oregano or dried marjoram
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2-3
canned pickled whole Jalapeño or Serrano chiles, plus 2-3 tablespoons of the spicy brine
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1
14.5 oz. can diced tomatoes with juice
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1
bottle amber or dark beer
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Kosher salt
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Juice of one lime, about 1 oz.
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Pick over the beans to remove any stones or debris, and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
Ask the hotline about this step!In a large, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides and has rendered much of its fat, remove it with a slotted spoon and set aside.
Ask the hotline about this step!Add the onion to the pot and cook until softened. Add the garlic cloves and oregano or marjoram, rubbing it between your palms to crumble it a bit, and cook until fragrant. Add the beans with their cooking liquid, then add the tomatoes, the beer, the chile(s) and the chile brine.
Ask the hotline about this step!Return the bacon to the pot and add a generous pinch of salt. Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered, for 1 to 1 ½ hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving, then ladle into bowls.
Ask the hotline about this step!Made these last night to serve with cornbread and wow, my husband and I nearly polished off the entire pot. So delicious and will surely be made again!
Great flavor! Served these along with no-bean chili to give people options. I did soak the beans for a couple hours while I ran errands plus cooked everything a bit longer. Will definitely make these again.
Served this tonight with an herb and fresh corn baked polenta, and Crook's Corner's Green Peach Salad on the side. Sensational! I did not have any dark beer, so I used a Bavarian Weissbier, adding a splash of Worcestershire and a scant tablespoon of molasses, for color and because it seemed a bit bland. I don't eat chilies, but I did add a couple of bay leaves. I used heirloom cranberry beans, which must have been very fresh because I soaked them overnight, and it took about 15 minutes to get them nice and tender when I cooked them the next day. I have to confess that I'm not terribly fond of most beers (fresh Oktoberfest beer in Munich in late September being a notable exception), and I'm not terribly fond of bean dishes like this. But I really like this one, a lot. ;o)
I have made this at least 6 times since January, and the response has been overhwlemingly positive. Thank you so much for sharing this!
Spicy, hearty, delicious. Served with tacos when we had guests over and everyone took seconds. The marjoram is a nice touch (couldn't find Mexican oregano). A very underused spice, IMO.
Must chime in yet again. What a fantastic recipe- now my go-to choice when making a pot of beans for the week. In our mostly vegetarian household, I've replaced the beans w/ a little chipotle (thanks SavoryKitchen!) and add my pickled jalapenos when serving, as the husband doesn't like spicy. The Mexican oregano is so different than Italian-style, and really makes the dish.
Aw, thank you. You're too kind :) (And by replacing the beans, you meant replacing the bacon, correct? I also really love using chipotle and/or smoked paprika as a smokey substitute for bacon. I think I see a pot of beans in my near future...
um yes, beans, bacon whatevah.
Having my chipotle-laced beans for lunch. nom nom nom.
Making these again tonight. Going vegetarian with chipotle to replace the bacon.
Yay! I'm so glad you like these! I'll probably be making them again soon for a potluck, and likely going with a bacon-free version as well.
I made these last night, substituting andouille for the bacon, and used fire roasted tomatoes. Finishing with lime juice added the perfect touch of sour to the spicy/salty/malty beans. Yum!
I'm so glad you liked them! I have yet to try it myself, but I bet you could make a satisfying meatless version with a bit of smoked paprika in place of the bacon.
smoked paprika - that's my go-to trick for turning bacon-y tastes vegetarian.
smoked salt works great for that, too!
Looks like I've found our good-luck New Year's Day dinner (perhaps with some sauteed kale)!
Thanks, and I hope you like it! It would be great with a side of greens and a hunk of cornbread, too :)
Yummy, this sounds delicious. Ready for my winter days. Thanks for sharing the recipe
Thank you!
Jennifer, do you drain the beans after that initial boiling? This looks lovely, BTW. Bring on the cilantro and a cold beer
Thank you! I do not drain them - they go into the pot with the bacon and aromatics along with their cooking liquid.
Thanks, everyone! This is one of our favorites :)
These look wonderful. I have garbanzos and lentils and a can of white beans--how I wish I'd bought pintos too!
Oh yum. You've done it again. I've got a pot of pinto beans on the stove, ready to become dinner. No need to search further. This recipe is perfect.
this looks so good. I am making this for my BF this week!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I already soaked my beans overnight for another recipe but have decided to switch to this after all the good reviews! Do i still need to boil them or can I skip that step? Can't wait to have this for dinner!