| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Drunken Beans

1 tablespoon vegetable oil
1 cup chopped tomatoes
2 large green onions, chopped
4 cups cooked pinto beans (or 2 16-ounce cans, drained and rinsed)
1/2 cup beer
1/3 cup fresh chopped cilantro
1 jalapeno pepper, seeded and minced
Salt and pepper to taste

1. In a large skillet heat the oil over medium heat; saute the green onions and tomatoes until they begin to soften, about 2 minutes.
2. Add the remaining ingredients and mix well. Simmer the mixture covered
   over a low heat for about 30 minutes. If too much liquid remains, uncover and cook until the mixture thickens as desired.

Makes 8 servings.