River Road Brewery Drunken Beans


  • 1 lbs pinto beans, soaked overnight and drained
  • 1 medium onion, diced
  • 2 large poblano peppers, roasted and peeled
  • 4 serrano peppers, thinly sliced with seeds
  • 2 ripe tomatoes, cored, med. dice
  • Salt and pepper
  • 2 to 3 Tbsp olive oil
  • 1/2 tsp minced garlic
  • 1 to 2 quarts chicken stock or water
  • 2 cups dark beer


In lg. stock pot, sauté onions and garlic in oil. Cook until onion is translucent. Add beans, chiles, tomatoes, stock and beer. Bring to a boil, cook about 1 hour.

Add water or broth as needed to keep beans covered. When tender, season to taste with salt and pepper.

Makes 4

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