Frijoles Borrachos

Prep = 15 min; Inactive = 0 min; Cook = 1 hour ; 6 servings

Ingredients

• 1 pound dried pinto beans
• 2 whole tomatoes, roughly chopped
• 1/2 white onion, diced
• 1 jalapeno, sliced
• 2 cloves garlic
• 2 bay leaves
• 1 tablespoon oregano
• 12 ounces dark beer
• 2 quarts water
• salt and pepper

Directions

Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches.
Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer.
Cook until the beans are tender, about another 30 minutes.
With a potato masher, crush the beans, to thicken the bean liquid.
Adjust the seasonings with salt and pepper.