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Drunken Pinto Beans

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“Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.”
1hr 50mins

Ingredients Nutrition

  • 1 lb dried pinto bean, picked through and soaked overnight
  • 3 12 quarts water
  • 13 cup olive oil
  • 2 medium onions, finely chopped
  • 4 roma tomatoes, cored, seeded, and finely chopped
  • 4 serrano chilies, stemmed, seeded, and finely chopped (use to taste-or sub jalapenos, anaheims, or 1 to 2 4-oz. cans green chiles)
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped (optional)
  • 1 bunch cilantro, leaves only, finely chopped
  • 2 teaspoons coarse salt (I use red salt)
  • 1 (12 ounce) bottle dark beer (you may use nonalcoholic beer if desired)


  1. Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
  2. Remove from heat.
  3. Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
  4. Saute the onions until lightly browned.
  5. Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
  6. Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
  7. Move the hot beans to a nice ceramic dish and serve. Enjoy!

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