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Drunken Beans
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Prep
10 min + 2 hour soak
Cook
3.5 hours
Total
7 hr 10 min
Serves
6 servings
Smoky, spicy, and rich with bacon and chorizo, these beer-braised beans absorb everything they cook in. The chipotle and brown ale give the broth a deep, malty heat.
Ingredients
- 600 g (21¼ oz) dry pinto beans, soaked in water for 2 hours
- 110 g (4 oz) sliced bacon, medium dice
- ½ onion, small dice
- 3 chipotle peppers in adobo, small dice
- 2 tbsp chipotle adobo sauce
- 2½ L (10½ cups) water
- 160 ml (¾ cup) Mammoth Nut Brown Ale (or similar nut brown ale)
- 150 g (5¼ oz) cooked chorizo, bite-sized pieces
- 35 g (1¼ oz) lard
- salt and pepper to taste
Instructions
- 1In a stock pot over medium heat, cook bacon until almost crisp.
- 2Add onion and continue cooking until golden brown.
- 3Add chipotle peppers and adobo sauce. Stir to combine.
- 4Add soaked beans, water, and beer. Bring to a boil, then reduce to a simmer.
- 5Cook for 3 hours or until beans are completely soft.
- 6Heat lard until liquified. Add to beans along with chorizo.
- 7Season with salt and pepper.
Cook's Note
Start the beans from a 2-hour soak, dry beans straight from the bag need longer to cook and may not soften evenly. Add water during cooking if the level drops below the beans.
Best Served With
Serve alongside grilled meats, in burritos, or on a tostada.
Why This Recipe Works
Nut brown ale adds a malty sweetness that rounds out the smoky chipotle heat. Bacon and chorizo together mean the beans are seasoned from two different pork sources, one cured and smoky, one spiced and fatty.
Make It Yours
- Swap the nut brown ale for a dark stout for a richer, more bitter broth.
- Add a whole dried chipotle chile to the pot for more smoke.
- Serve as a stew in a bowl rather than a side.
Leftover Strategy
Keeps refrigerated for up to 5 days. The broth thickens overnight, add a splash of water when reheating. Freezes well.
Want to impress guests with this dish? Ask Jeff
Pairing
The beer you cooked with or a cold dark lager pairs naturally.
