You are here: Home » Recipes » Rancho Gordo Drunken Beans Rancho Gordo Drunken Beans Recipe by Rancho Gordo Heirloom BeansKitchen Tested Yield 6 servings Prep 15 mins Cook 175 mins Dark, sweet beer gives these "drunken" beans extra punch. PrintEmail Not sweet or tomato-y like canned baked beans, these are great over rice or served with fresh corn tortillas. Use a dark, sweet beer such as Killian’s or Michelob Amber Bock. Ingredients 1 tablespoon vegetable oil1 cup chopped onion2 cloves garlic, minced, divided2 cups dried beans, such as Ojo de Cabra (Goat's Eye) or pinto beans3/4 cup dark, sweet beer1 thick slice bacon3 serrano peppers, seeded and minced1/2 pound button mushrooms, sliced1/2 teaspoon salt Freshly ground black pepper Lime wedges Instructions Heat oil in a heavy saucepan; add 1/4 cup chopped onion and 1 minced garlic clove. Sauté about 5 minutes. Add beans and enough cold water to cover by 3 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 2 hours or until beans are tender, adding water as necessary to keep beans covered. Add beer and simmer about 15 minutes. Cook bacon in large skillet until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving bacon. Add peppers and remaining onion and garlic to pan; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan. Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges. Recipe courtesy of Rancho Gordo, Napa, Calif.