Reviewed: Jun. 2, 2012

We made this as a side dish for Cinco de Mayo 2012. It was excellent. Will definitely make again and would recommend this recipe.

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Reviewer:

PTRICK

Reviewed: May 10, 2012

Delicious!

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Mar. 27, 2012

My whole family LOVED this!!

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Reviewer:

TraciB

Reviewed: Feb. 7, 2012

classic....these beans drove me nuts as a kid because we ate it constantly but now it means so much to me...this recipe nails it. I changed nothing.

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Reviewer:

mobot6

Cooking Level: Beginning

Reviewed: Feb. 7, 2012

These were very good, I didn't get to let them simmer, but they would be delicious if they had about an hour at least of simmer time. Yummy!

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Reviewer:

lepowers

Cooking Level: Beginning

Reviewed: Jan. 22, 2012

Followed the recipe exactly and the flavor is pretty good. I don't think they are too spicy as some other reviewers have suggested. I do however find the garlic flavor a bit too biting and the beer flavor too strong. (As in, the beans taste like beer). I would recommend sweating the onions & garlic in a little oil before adding to the beans to get rid of bitterness, possibly cutting back to maybe 4 cloves. Also recommend using about 8 oz of beer instead of 12.

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 6, 2012

I was stunned by just how tasty the beans turned out! Loved them so much that we put them in our family cookbook... a rare honor!

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Reviewer:

CYNDI2774

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Dec. 21, 2011

Very close to what is served in San Antonio, with a few tweaks. I used only one can of tomatoes and drained about half the liquid off. I used only 2 Tablespoons of pickled jalapenos, and that is plenty of heat, along with only 3 large cloves of minced garlic. I subbed 1 tsp. of cumin for the oregano, because that is more authentic, and we prefer it. About 1/2 cup of fresh cilantro is enough to give it good flavor without overpowering the dish. To be truly authentic, it needs a little bacon, but I will add that next time.

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 17, 2011

Amazing! Everyone in my family loves these beans! I omitted the beer and used canned beans. It was still delicious!

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Reviewer:

4runs10

Reviewed: Nov. 19, 2011

Amazing dish! I was eating a very similar dish (made with black beans instead of pinto) at a local brunch place practically every weekend and needed to figure out how to make it for myself (for budget purposes). I used this recipe but replaced the beans with black beans and Oh.My.God. it's even better than the $10 dish I was ordering. I serve this over grits with a dollop of sour cream and a hard boiled egg sliced in half on top. Perfection. Also, I noticed a real difference when I used a higher quality stout--it's even better!

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