Mexican Drunk Beans—Food Share Friday

Hey, just because it’s the summertime doesn’t mean you have to abandon one of the best kitchen appliances of all-time … the crock pot. Sure, we generally utilize this culinary gem during the cooler months of the year, but it can certainly serve a purpose throughout the year–like, for example when you decide to make a mess of pinto beans as a side dish for a fajita cookout.

I started with this Mexican Drunk Beans recipe, adapted it a bit, and ended up quite pleased with the finished product.

First, you’ll notice that the instructions don’t call for a crock pot. No worries, just chop the onions and serrano chilies and place in the slow cooker. Add the other ingredients and set to Low for 8 hours. It’s really that easy and allows you to focus on other dishes for the cookout.

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And while I’m sure the original recipe is fantastic, here are some alternative suggestions to change this up:

  • add one bottle of beer, not two
  • forgo the bacon and sausage (creates a healthier, less fattening dish)
  • possibly opt not to add the (1) can of diced tomatoes (the recipe did overdo it just a tad with the tomatoes, so you may want to cut back on them just a bit)

The long, slow cooking process yields deliciously tender and slightly spicy pinto beans that can either be eaten as a soup or drained and placed alongside some rice and fajitas.

Enjoy!

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Mexican Drunk Beans—Food Share Friday