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4 jalapeno chiles, stems and seeds removed, cut in half
2 cups pinto beans, cleaned and rinsed
12 ounces beer
1 large onion, quartered
1 tablespoon vegetable oil
6 cups water
Vegetable oil (for refrying)
Combine chiles, beans, beer, onion, the 1 tablespoon oil and water in a large pot and soak overnight.
The next day, bring the mixture to a boil; reduce heat, and simmer until the beans begin to fall apart. Add more water (always boiling water), if necessary.
Remove the onion and chiles and either serve the beans whole with the cooking liquid or mash the beans and then fry them with additional oil for refried beans.
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