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Heat oven to 350 degrees. Place large, ovenproof saute pan or saucepan over high heat. Add bacon, onion, oregano and garlic, sauteing until lightly browned, about 10 minutes. Stir well as onion cooks, scraping up any browned bits from bottom of pan. Add beans, 6 cups water, jalapenos and beer, then bring to boil. Cover tightly and put in oven. Cook until beans are soft, about 2 hours. Add more water if beans begin to dry out. You should end up with a soupy bean stew, with beans very soft but not falling apart. Add 2 teaspoons salt, return beans to oven for 10 minutes, then taste them. Add remaining 1/2 teaspoon salt if necessary. Serve immediately or let cool, cover and refrigerate until needed. Rewarm over low heat, stirring frequently. Note: Mexican oregano is a slightly minty version of reegano. If you cant find it, substitute 1 tablespoon dried oregano and 1/8 teaspoon dried mint. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 20:48:26 -0700 From: jessann doe
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sgrishka 5 years agosee my comments below...
sgrishka 5 years agoI made enchiladas for dinner and choose these beans to accompany them. I was expecting a lot of flavor from these beans...but surprisingly, they came out pretty bland and were very soupy when removed from the oven. For my taste, they were too spicy and lacked any real depth of flavor. However, the leftovers improved with age. After a few days in the frig, the spiciness mellowed and the other flavors came through. So it would probably be wise to make them at least a day or two ahead, and perhaps cut back on the jalapeno and water. Overall these beans were OK, but not particularly worth the effort.