1. Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes. 2. Drain; soak in fresh water for one hour. 3. Drain again and now they're ready to use! 4. Saute poblano pepper in a small amount of olive oil until slightly browned. 5. Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer. 6. Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little. 7. Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce. 8. *Don't salt beans while they're cooking, only after they are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
