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Drunken Beans

These are not ketchup-y, sweet beans but a more herbaceous, slightly sweet and spicy (or not) bean. Barb L.

Serves: 6-8

8 pieces uncooked bacon, diced

1 Tbsp Flying Olive Chipotle, Harissa, Cayenne Red Chile or if you don’t like any spice, Persian Lime or Garlic or a Combination of Choice

1 small white onion, finely diced

4 garlic cloves, minced

1 (12) oz bottle of Mexican beer, preferably dark

4 cans (15 ounce) pinto beans or if in a pinch, cannellini beans (pictured here), rinsed and drained

1-2 Tbsp brown sugar

1 tsp dried oregano, preferably Mexican

1 tsp chili powder (I like ancho chili powder as it is mildly spicy with a slightly sweet taste)

1 tsp salt

½ tsp cumin

1-2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

1 Tbsp fresh lime juice

¼ cup chopped fresh cilantro


Cook the bacon in a large skillet or Dutch oven over medium-high heat until crispy, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate covered with paper towels. Set aside to drain.

Meanwhile, from the skillet/Dutch oven, reserve ½ Tbsp bacon grease. Discard the extra. Add ½ tbsp Flying Olive Extra Virgin Olive Oil or Combination of Choice. Add the onion and sauté for 5 minutes or until it is soft and translucent. Add the garlic and sauté for an additional 30 seconds to 1 minute until it becomes fragrant. Add the beer, beans, 1 Tbsp brown sugar, oregano, chili powder, salt, and cumin. Continue cooking until the beans come to a simmer. Reduce the heat to medium-low and continue simmering uncovered for about 15 minutes. If you cook them longer, the beans will get a bit mushy.

Taste, adding more brown sugar and/or salt as desired. When ready to serve, stir in the bacon and lime juice. Serve the beans topped with fresh cilantro.

Inspired by a recipe by

Submitted by Barb L.