Tuesday, August 5


Pinto Beans

Oh how I love beans!

And this summer I've discovered the joy that is fresh beans (or Southern Peas) from my farmer's market. This recipe is one that I make on a regular basis. It's so good and so easily adaptable.

Use whatever kind of beans you like. This time it was pinto beans. Sometimes I use pink-eyed peas. It doesn't really matter.

We had it topped with a little cheese, a fried egg and some corn relish with sweet potato fries on the side the last time I made them. These beans go with everything though.

Drunken Beans

1 lb of fresh beans or 2 cups of dried beans
1 bottle beer
1/2 Tbls olive oil
1 onion, chopped
2 cloves garlic, minced
3-4 peppers, chopped (use what you like, bell, sweet banana, chiles, etc)
1/2 tsp cumin
2 tomatoes, diced


If you are using dried beans, soak them and cook them according to your preferred method. If you are using fresh beans, drop them in to a pot of boiling water and cook for 5-10 minutes depending on the size. (small beans 5 min, large beans 10 minutes)

In a large skillet, heat the olive oil. Add the chopped peppers, onion and garlic and saute until translucent. Add the drained beans, 1/2 the bottle of beer and the cumin. The beans should be just slightly soupy. Add more beer as needed or turn the heat up to cook some of the liquid off. Cook on medium for about 10 minutes.

Add the chopped tomatoes and cover. Cook another 5 minutes.

Test for doneness and seasoning. I like my beans cooked through but still a little firm. Squeeze a little lime juice over the top before serving.

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