Recipe: Appetizing De's Easy Drunken Beans

De's Easy Drunken Beans. Hearty "drunken" pinto beans are cooked low and slow with bacon, beer, serrano pepper and spices for a side dish with rich and complex flavor. They're easy to make and travel like a dream, making them a perfect addition to any meal, anywhere. Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt.

I love restaurant style pinto beans, this is a fun take on them. Hope you enjoy and don't be afraid to spice it up or add your own ingredients. Cover, and bring to a boil. You can cook De's Easy Drunken Beans using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of De's Easy Drunken Beans

1. It's 1 lb of dried pinto beans, well rinsed and picked through.
2. It's 1 can of Mexican beer (or whatever is on hand).
3. It's 1 of Ham Hock.
4. You need 4 of Slices of smoked bacon, chopped.
5. Prepare 1 of Onion roughly chopped.
6. You need 2 of Jalapeños, seeded and chopped.
7. It's 1 can of Chipotle seasoned stewed tomatoes.
8. Prepare 8 oz of diced Green Chilis.
9. You need 2 tbsp of Minced Garlic.
10. It's of Pinto beans seasoning, I use a couple generous shakes.
11. You need 5 cup of water, covering beans.
12. Prepare 1 of Chicken bouillon cube, low sodium.
13. Prepare 1 tbsp of garlic powder - optional.
14. You need of sea salt.
15. Prepare of black pepper.

Drunken beans are typically a little brothy and served more in Northern Mexico and especially with meats, like carne asada for example. I love a simple rice and beans meal myself, but I served these drunken beans recently with a South American roast chicken and the flavors together were fantastic. Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring. This makes a wickedly delicious big batch, so if you have leftover…smile.

De's Easy Drunken Beans instructions

1. Spray your crockpot with cooking spray generously. Rinse and pick through the beans well..
2. Cut onion rougly. Rinse, deseed, I leave half of the seeds in, and cut Jalapeños, mince garlic, rougly chop bacon..
3. Pour ALL ingredients into crockpot, add enough water to cover beans (we like a lot of the juice so I make sure the beans have an extra 1-2, 3-5 inches of water). Now turn on high 4-5 hrs or on low 6-8 hrs OR until beans are tender, still slightly firm, but not mushy. I've learned that every crock pot is a little different in cooking times..
4. Ok, I admit it, I taste the juice every so....well...frequently, to make sure the spices are mixing well and that I've added enough. The recipe is a basic go to and i usually end up adding more pinto bean seasoning and garlic powder..
5. Remove the ham hock when it starts separating from the bone. You can add salt and pepper to taste right before serving, the boullion cube and ham hock can add a salty taste. If desired, Serve with toppings of your choice. (I serve with sweet homemade corn bread.) Don't forget to let me know what ya think!.

Easy Instant Pot Chicken Marsala , Instant Pot Black Beans with Chorizo , Instant Pot Venezuelan Shredded Beef are some of my favorite instant pot recipes to try. I had this for the first time this past year while tailgating at a ND game!! Thanks to the firefighter (who came with our friend Pat) for this recipe. Beans cooked with smoky pork, spices, and beer should be flavorful, but many recipes are surprisingly bland. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut.