Drunken Garlic Pintos with Pan-Roasted Poblanos Recipe
Overview:
Dive into the delightful flavors of the Southwest with these Drunken Garlic Pintos featuring pan-roasted poblanos. Slow-cooked to perfection with a touch of beer, onions, garlic, and the aromatic essence of cumin, these beans are not only savory but also versatile. Enjoy them as a hearty side dish or as a filling for warm corn tortillas. With the option to adjust the heat to your liking, this recipe promises a satisfying culinary journey.
- Cook Time: 3 hours
- Prep Time: 1 hour 30 minutes
- Total Time: 4 hours 30 minutes
- Serving: Variable
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Pinto beans |
| 1/2 | Onion |
| 4 | Garlic cloves |
| 1/2 | Poblano pepper |
| 3 cups | Water |
| 1/2 | Bottle of beer |
| 1 tsp | Ground cumin |
| 1 tsp | Dried oregano |
| to taste | Salt and pepper |
| Garlic powder | |
| Tabasco sauce |
Instructions:
-
Quick soak the pinto beans:
- Bring the pinto beans to a boil in a pot of water.
- Boil for 10 minutes, then drain.
- Soak the beans in fresh water for one hour.
- Drain again, and now they’re ready to use!
-
-
Prepare the poblanos:
- Heat a small amount of olive oil in a skillet over medium heat.
- Saute the poblano pepper until slightly browned.
- Set aside.
-
Cook the beans:
- In a large pot, combine the soaked beans, diced onion, minced garlic, ground cumin, dried oregano, sauteed poblanos, 3 cups of water, and half a bottle of beer.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 2 hours.
- Remove the lid and continue to cook uncovered for about 45 minutes, or until the beans are tender and the liquid has thickened slightly.
-
Adjust the seasonings:
- Taste the beans and adjust the seasonings as desired.
- Add salt and pepper to taste.
- Sprinkle in a couple of dashes of garlic powder for extra flavor.
- For a spicy kick, add a few dashes of Tabasco sauce.
-
Serve and enjoy:
- Once the beans are tender and perfectly seasoned, they’re ready to be served.
- Garnish with your favorite toppings, such as crumbled Oaxacan or Chihuahua white cheese.
- Serve hot with soft, warm corn tortillas for a complete and satisfying meal.
Nutritional Information (per serving):
- Calories: 170.6
- Fat Content: 0.9g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 11.9mg
- Carbohydrate Content: 29.4g
- Fiber Content: 8.7g
- Sugar Content: 1.2g
- Protein Content: 8.8g
Tips:
- Customize the heat: Adjust the spiciness of the beans by adding more or fewer poblanos or Tabasco sauce according to your preference.
- Serve with versatility: Enjoy these Drunken Garlic Pintos as a savory side dish, a filling for tacos or burritos, or even as a topping for nachos.
- Avoid salting beans too early: Adding salt too early can toughen the beans, so wait until they are tender before seasoning to taste.
- Make it a meal: Enhance the meal by serving the beans with fresh toppings such as diced tomatoes, avocado slices, or a squeeze of lime juice.
With its rich flavors and customizable heat level, this recipe for Drunken Garlic Pintos with Pan-Roasted Poblanos is sure to become a staple in your kitchen. Whether enjoyed as a satisfying snack or a hearty lunch, these beans are bound to impress with every delicious bite. 🌶️🍽️
