Drunken Pinto Beans

Slow-baked in beer and loaded with jalapeño and cumin, these beans are rich, bold, and incredibly satisfying.

Ingredients

• 3 tablespoons olive oil

• 1 onion, sliced

• 3 garlic cloves, sliced

• ½ tablespoon cumin

• 2 cups pinto beans, soaked overnight and drained

• 6 cups water (or vegetable or chicken broth)

• 1 (12 oz) bottle Mexican beer

• 3 jalapeños, sliced (seeds removed for less spice)

• 1 bay leaf

Instructions

1. Sauté the Aromatics
   Heat olive oil in a heavy-bottomed, oven-safe pot over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened.

2. Toast the Cumin
   Add cumin and stir for 30 seconds until fragrant.

3. Add the Beans and Liquid
   Stir in the soaked pinto beans, then add the water, beer, jalapeños, and bay leaf. Bring to a boil.

4. Bake Until Tender
   Cover the pot with a tight-fitting lid and transfer to a preheated 325°F oven. Bake for 1 to 1½ hours, until beans are soft and flavorful.

5. Finish and Serve
   Remove from the oven, season with salt, and serve warm.