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Drunken Beans


Drunken Beans Recipe

Serves 2–4

  • 2 cups cooked heirloom beans such as Pinto, Rio Zape, or Eye of the Goat
  • 1/2 bottle beer
  • 1 piece bacon
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 3 whole serrano peppers, minced
  • 1/2 pound mushrooms, sliced
  • Limes
  1. Warm the cooked beans over medium-low heat. Stir in the beer. The beans should be somewhat soupy. Add more beer if too thick; or turn up the flame and cook off excess liquid if too thin.
  2. Cook bacon in an ungreased frying pan over medium-low heat until fat is mostly rendered. Remove bacon and excess fat, leaving about a tablespoon. Add onion, garlic and chiles and sauté until soft, then add mushrooms. Cook until soft. Chop bacon and add to mixture.
  3. Add mushroom/bacon mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning.
    Serve with a lime wedge.
Basic Instructions for Cooking Beans in The Rancho Gordo Manner


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