From Cook's Country
To give our Drunken Beans extra kick, we added spicy chorizo sausage. To preserve the chorizo’s texture, we pulled it from the pot after browning and then sautéed onion, garlic, oregano, and chili powder in the sausage fat to build a rich flavor base. Smoky chipotle chilies in adobo sauce lent a welcome bite to the beans.
We soaked the beans overnight to ensure even cooking, then simmered the drained beans in a mixture of water and beer—we preferred a dark, malty Mexican beer in this recipe, such as Negro Modelo.
Serves 4 to 6
We prefer a dark Mexican beer, such as Negro Modelo, but any lager or ale will work in this recipe. Andouille sausage may be substituted for the chorizo. Make sure to soak the beans overnight in water to cover.
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