Drunken Pinto Beans

I liked these more than I expected. I served it with Mexican rice, a side of fruit and some guac and chips. Turned out very filling. Oh and I enjoyed a dollop of sour cream on top.

Serves about 8

• 1 lb dried pinto beans, picked through and soaked overnight
• Enough water to cover beans and a bit more
• 1/4 cup oil (I used olive oil)
• 2 medium onions, finely chopped
• 1 can diced tomatoes
• 4 serrano chilies, stemmed, seeded and finely chopped (or use jalapenos, anaheims)
• 2 stalks celery, finely chopped
• 1 large carrot, shredded
• Handful of cilantro, leaves only, finely chopped
• 1-2 teaspoons salt
• 12 ounces ginger ale (normally this is beer, but we subbed it out)

Directions

1. Put beans in large pot and cover with water. Cover pot and bring to a simmer. Cook beans over low heat for 1 1/2 - 2 1/2 hours, or until beans are tender. Add more warm water if needed to prevent scorching.

2. Remove from heat and drain.

3. Heat the oil in a large heavy pan over medium high heat.

4. Saute the onions until lightly browned.

5. Stir in tomatoes, chilies, celery, carrot and cilantro and cook for a couple of minutes.

6. Add cooked beans, salt and ginger ale. Cook uncovered, over low heat, until the juices have thickened. About 30 minutes.

7. Serve.