Drunken Beans

Drunken Beans


  • 1 pound dried pinto beans
  • 1 gallon water (16 cups)
  • 2 tablespoons
  • 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


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.

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.

    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)

Nutritional Information

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