Cranberry Beans with Tequila, Green Chiles, and Pepitas is a flavorful and satisfying dish that brings together the delicate creaminess of cranberry beans with bold Mexican flavors. These dried beans are soaked overnight in salt water to ensure they cook up tender and creamy. The dish is infused with the aromatic goodness of sautéed onion, garlic, paprika, cumin seeds, and dried oregano. A splash of tequila adds a unique kick to the beans without overpowering the dish. Slowly cooked in the oven with water and brined beans, the cranberry beans absorb the rich flavors, creating a delectable sauce. The addition of canned green chiles imparts spice and brightness, while the garnish of pepitas, sour cream (or queso fresco), and quick pickled shallots and radishes beautifully balances the dish. Whether served as a flavorful side or a hearty main, Cranberry Beans with Tequila, Green Chiles, and Pepitas is sure to impress your taste buds with its bold, warm, and delicious Mexican-inspired flavors.
SERVES 4 TO 6
INGREDIENTS:
- Salt and pepper
- 1 pound (2½ cups) dried cranberry beans, picked over and rinsed
- ¼ cup extra-virgin olive oil
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 tablespoon paprika
- ½ teaspoon cumin seeds
- ½ teaspoon dried oregano
- ¼ cup tequila
- 5 cups water
- 1 tablespoon packed brown sugar
- 1 bay leaf
- ½ cup canned chopped green chiles
- ½ cup roasted pepitas
- ½ cup sour cream or queso fresco
- 1 recipe Quick Pickled Shallots and Radishes
INSTRUCTIONS:
- Soak the Beans: Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large container. Add the cranberry beans and soak them at room temperature for at least 8 hours or up to 24 hours. Drain and rinse the beans well.
- Sauté Aromatic Ingredients: Preheat the oven to 325 degrees. Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the chopped onion and 1 teaspoon of salt, and cook until the onion is softened (about 5 minutes). Stir in the minced garlic, paprika, cumin seeds, and dried oregano and cook until fragrant (about 1 minute). Pour in the tequila and cook until it evaporates (about 30 seconds).
- Slow Cooking in the Oven: Stir in the water, packed brown sugar, bay leaf, and soaked cranberry beans. Bring the mixture to a simmer. Cover the Dutch oven, transfer it to the oven, and cook until the beans are tender, stirring once halfway through cooking (about 1¼ hours).
- Add Green Chiles: Remove the Dutch oven from the oven and stir in the canned chopped green chiles, mixing them vigorously into the beans. Return the pot to the oven, this time leaving it uncovered, and cook for another 15 minutes to thicken the sauce.
- Serve: Season the dish with salt and pepper to taste. Garnish the Cranberry Beans with Tequila, Green Chiles, and Pepitas with roasted pepitas, sour cream (or queso fresco), and quick pickled shallots and radishes. Serve this delectable Mexican-inspired dish as a delightful side or a hearty main.
VARIATIONS:
Feel free to experiment with additional ingredients or spices to customize this dish to your taste preferences. For example, you can add chopped tomatoes for a tangy twist, or cilantro for a fresh and herbaceous note. Enjoy the flexibility and versatility of Cranberry Beans with Tequila, Green Chiles, and Pepitas by exploring different flavor combinations to suit your palate!
