Advanced search

Do you have rancho gordo beans in your pantry?


- 1 16 ounces package rancho gordo rio zape dried beans (or 16 ounces best quality pinto beans)
- 1 chopped white onion
- 1 carrot, finely chopped
- 2 cloves garlic (minced)
- 2 fresh jalapeños, seeded and minced
- 1 bottle beer
- sea salt
- pepper


Step 1: Check beans for small pebbles or other foreign matter. Discard and then rinse in cool water. Place beans in large stockpot and cover with two inches of water. Soak for 4-6 hours.

Step 2: Meanwhile, sauté onion and carrot in olive oil until soft. Add jalapeños and sauté for another minute or two, do not season.

Step 3: Once beans have completed their soaking time add onion mixture to the stockpot. Add beer and stir.

Step 4: Beans should be covered with about an inch of liquid. add additional water if needed. Bring to a boil for five minutes and then lower heat to simmer.

Step 5: Cook until soft (this can take between 1-3 hours). Once beans are soft, season to taste with the sea salt and pepper.

Print this pageAdd to favorite

Rate this recipe:


Related video

Related recipes

Miligrame (mg)
Pound (lb)
Millilitre (ml)
Centilitres (cl)
Decilitry (dl)
Litres (l)
Degrees Fahrenheit (°F)
Degrees Celsius (°C)

Daily Menu