We picked up some pinto-like beans called Good Mother Stallard and used them to make their drunken beans. They were obviously the best beans that have ever come out of my kitchen and we are officially heirloom bean super fans. These would be great as a side dish, but we made it a meal by stuffing them in some tortillas with rice, guac, cheese and sauteed leafy greens.
THANK YOU, SHANE!
Recipe from Rancho Gordo
4 cups cooked Vaquero (or other pinto-like beans) beans (be prepared to give your beans a good overnight soak before cooking)
1 bottle lager beer
2 slices good quality bacon (we used 1/2 a pound of chorizo instead. casings removed and chopped.)
1/2 medium onion, chopped (about 1 cup)
3 garlic cloves, finely chopped
3 to 4 Serrano chiles, chopped
1/2 pound crimini mushrooms, sliced
salt and freshly ground pepper
lime wedges for serving
In a large soup pot over medium heat, warm the beans. Add the beer and simmer for about 20 minutes, letting some of the beer cook off.
Meanwhile, brown the bacon or chorizo in a skillet over medium heat. When the bacon or chorizo is cooked through, remove it with a slotted spoon to a paper towel lined plated and set aside. Keep the flame at medium and cook the onion, garlic, and chiles until soft and fragrant, about 10 minutes. Add the mushrooms and cook until soft and wilted. Add the cooked bacon or chorizo and stir.
Transfer this mixture to the beans. Season with salt and pepper and cook for 10 minutes to allow the flavors to blend. Serve with warm tortillas and lime wedges.
