A fun and flavorful twist on boring bland beans, these easy Drunken Beans with Poblanos taste fantastic eaten alone or paired with all your favorite Mexican dishes.
Is it just me or do the weekends go by faster and faster with the start of spring? I could have sworn it was just Friday like two minutes ago. Even my 4-year-old couldn’t understand it when he asked what day it was at the ridiculous hour of 545am this morning. Granted, at that hour, who understands anything? I definitely know nothing since my answer was, Tuesday.
It is not Tuesday. It is definitely Monday.
Anyway, one amazing thing did happen this weekend. After weeks and weeks of one thing or another forcing us to put it off, we finally cleaned out our garage. We also dropped $800 on car maintenance, but I prefer to think about the garage. From this little all-day cleaning project I discovered all my photos from middle school, high school, and college. You guys, for several years I thought I had LOST these boxes filled with my childhood memories. If only you knew how many nights I have laid awake with anxiety over these photographs.
Anyway, now they’ve been found and properly stored and I am one happy happy camper.
In celebration (actually not really, I just had to feed my people), I made a Mexican inspired dinner which included these fantastic Drunken Beans with Poblanos. What do I mean by “drunken”? These beauties are simmered in tequila! Don’t worry, they’re just simmered in tequila, not drowning.
I love adding tequila to all sorts of different dishes as it gives a fantastic underlying flavor that only tequila can offer. It’s a little like adding wine to different dishes. That said, I don’t advise swapping out the tequila for wine here. I mean, it would work, maybe…but just barely.
Beans with poblanos play better with tequila.
Drunken Beans with Poblanos
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 fresh poblano peppers (seeded and chopped)
- 5 cloves garlic (minced)
- ¼ cup tequila
- 1 cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 2 (15 ounce) cans pinto beans (drained and rinsed)
- Fresh lime juice (to taste)
- 3 tablespoon fresh cilantro (to garnish)
- Add oil to a large skillet over medium heat. Transfer the diced onion and sauté for 3-4 minutes, stirring frequently. Add the chopped poblano peppers to the onion and sauté together for 2 minutes before adding the minced garlic. Cook, stirring continuously, for one minute.
- Add the tequila to the skillet and bring to a low simmer. Allow the tequila to reduce by half before adding the broth, salt, and dried oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Transfer the beans to the skillet and stir to combine. Simmer, covered, for an additional 10 minutes.
- Remove the beans and poblanos from heat and drizzle with fresh lime juice and cilantro, to taste.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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