Friday Night Beans
Prep: 15 min
Cook: 70 min
Total: 85 min
Serves: 6
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Named for the end of the work week, this is comfort food built for a relaxed evening. Dried pintos are soaked, simmered until creamy, then finished in a skillet with crisp bacon, plenty of salsa, and a splash of beer that ties everything together. Smoky, savoury, and forgiving to make ahead, it's a big pot of beans that only gets better as it sits.
Ingredients
Ingredients
- 1 Lb Dried Pinto Bean
- 1 Large Onion - Halved
- 2 Tbsp Olive Oil
- 1 Tsp Epazote
- 1 Tsp Salt
- 6 Slices Bacon - Chopped
- 2 Cups Salsa
- 1/2 Cup Beer
Directions
Directions
- Prepare the beans:
- Place the dried beans in a large bowl and cover with cold water by at least 2 inches.
- Soak overnight or 24 hours.
- Drain and rinse the beans before using.
- Cook the beans:
- In a large Dutch oven or stockpot, add the prepared beans, oil, onion, and epazote (if using) and cover with fresh water by 2-inches.
- Bring to a gentle simmer.
- Cover and cook for 45 minutes, or until beans are almost tender.
- Add salt and continue cooking for about 15 minutes more. (Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered.)
- Drain beans in a colander and discard the onion and epazote.
- Finish the dish:
- Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned.
- Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes.
- Beans may be made 2 hours ahead and kept at cool room temperature.
- Reheat beans before serving.
Nutrition
Per serving · 6 servingsCalories
290
Fat
12 g
Saturated fat
3 g
Carbohydrates
36 g
Sugar
4 g
Fiber
10 g
Protein
12 g
Sodium
800 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Lb Dried Pinto Bean
- 1 Large Onion - Halved
- 2 Tbsp Olive Oil
- 1 Tsp Epazote
- 1 Tsp Salt
- 6 Slices Bacon - Chopped
- 2 Cups Salsa
- 1/2 Cup Beer
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