Border-Style Drunken Beans

May 1, 2002 12:00 PM

Border-Style Drunken Beans
May, 2002

Serves 6 / This is a lighter, vegetarian version of a traditional dish favored by the caballeros (cowboys) of northern Mexico. Chipotle peppers provide a smoky flavor that in the original dish is supplied by bacon.

2 tablespoons corn oil
1 white onion, chopped
2 ripe tomatoes, chopped
4 cloves garlic, minced
2 cups pinto beans, soaked overnight and drained
1 12-ounce bottle dark beer, such as Negro Modelo
4 cups vegetable stock
1/2 teaspoon ground cinnamon
1-2 chipotle peppers in adobo sauce, diced
Salt and freshly ground pepper, to taste
Fresh cilantro, for garnish

1. Heat oil in a large, deep skillet; add onions and cook until translucent. Add tomatoes and garlic; cook until garlic begins to brown.
2. Add presoaked beans, beer, vegetable stock, cinnamon and chipotle peppers. Simmer for 1 hour or until beans are tender, adding more stock as necessary. Season with salt and pepper and garnish with fresh cilantro.

Calories 321,Fat 6,Perfat 15,Cholesterol 0,Carbo 51,Protein 16,Fiber ,Sodium