Pinto Bean And Poblano Tacos Recipes

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DRUNKEN GARLIC PINTOS WITH PAN-ROASTED POBLANOS



Drunken Garlic Pintos with Pan-Roasted Poblanos image

These are my very own borrachos, "drunken beans" cooked with a little beer, onions, garlic, and my favorite - cumin! These are also delicious mashed with a little Oaxacan or Chihuahua white cheese crumbled on top, or with soft warm corn tortillas. The heat can be adjusted with more (or less) poblanos or hot sauce, and prep time includes soaking the beans (using my quick soak method).

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 4h30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 cups pinto beans
1/2 onion, coarsely chopped
4 cloves garlic, chopped
1/2 small poblano pepper, finely minced
3 cups water
6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and pepper
1 dash garlic powder
1 dash Tabasco sauce

Steps:

  • Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
  • Drain; soak in fresh water for one hour.
  • Drain again and now they're ready to use!
  • Saute poblano pepper in a small amount of olive oil until slightly browned.
  • Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
  • Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
  • Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
  • *Don't salt beans while they're cooking, only after they are tender.

Nutrition Facts : Calories 170.6, Fat 0.9, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 29.4, Fiber 8.7, Sugar 1.2, Protein 8.8

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