DRUNKEN BEANS (COOK'S ILLUSTRATED) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Cook's Illustrated notes: You'll get fewer blowouts if you soak the beans overnight, but if you are pressed for time, you can quick-brine your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Serve with rice. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 275°F. Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined bowl and set aside. Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat. Add tequila and cook until evaporated, 3 to 4 minutes. Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes. Remove pot from oven. Discard bay leaves and cilantro bundle. Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste. Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately. To make ahead: The finished beans can be refrigerated for up to 2 days. Before reheating, thin beans slightly with water.
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Jowanda Pfeiffer
[email protected]These beans are a great make-ahead dish. You can make them a day or two ahead of time and they'll still be delicious.
GEORGE BRUMFIELD
[email protected]I love the addition of beer to these beans. It gives them a unique flavor that I really enjoy.
Anjali Thakur
[email protected]These beans are a great way to use up leftover ham or bacon.
Beth Botonis
[email protected]I'm not a big fan of beans, but these drunken beans are delicious. I would definitely make them again.
Logan Wolkowski
[email protected]These beans are a great way to get your kids to eat their vegetables.
Madina islamic world
[email protected]I love the flavor of these beans. They're perfect for a cold winter day.
Cherry Flavored
[email protected]These beans are a great way to use up leftover beer. They're also a great side dish for any meal.
Mattie Smith
[email protected]I've made these beans several times and they're always a hit. They're easy to make and they always turn out delicious.
Afif Khan
[email protected]These beans were a disappointment. They were bland and the texture was mushy. I would not recommend them.
Lin Daniëls
[email protected]I wasn't sure what to expect from these beans, but I was pleasantly surprised. They were very flavorful and the texture was perfect. I would definitely recommend them.
Gustone Mwikuta
[email protected]These beans are so good! I love the combination of flavors. The beer gives them a nice depth of flavor and the bacon adds a smoky richness. I will definitely be making these again.
Amal Tamer
[email protected]I made these beans for a potluck and they were a huge success. Everyone raved about them and asked for the recipe. I'll definitely be making them again.
Jdus Usjsjs
[email protected]These drunken beans are a hit! I followed the recipe exactly and they turned out perfectly. The beans were tender and flavorful, and the sauce was rich and savory. I served them over rice and everyone loved them.