Name: Slow-Cooker Mexican-Style Beans
Total time: 9 h
Ingredients: 1 onion, chopped fine; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, minced; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 1 tablespoon chili powder; 2 teapoons minced canned chipotle chile in adobo sauce; Salt and pepper; 5 cups water, plus extra as needed; 1 pound (2½ cups) dried pinto beans, picked over and rinsed; 1 cup mild lager, such as Budweiser; 2 tablespoons minced fresh cilantro; 1 tablespoon packed brown sugar; 1 tablespoon lime juice, plus extra for seasoning

Why This Recipe Works

Since the beans required a full 6 cups of liquid to cook evenly in the slow cooker, we knew that we would need to drain away some of that cooking liquid. To ensure that our beans remained full of flavor, we boosted the amount of garlic, oregano, and chili powder. For an extra dimension of flavor, we also added smoky chipotle chiles in adobo sauce and exchanged 1 cup of water for beer. When we stirred 1 cup of reserved cooking liquid back into the tender beans, we created a sauce that was rich and bold. A little bit of brown sugar rounded things out, and a hit of fresh lime juice and cilantro added brightness at the end.

Instructions

1. Microwave onion, 1 tablespoon oil, garlic, oregano, chili powder, chipotle, and 1 teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, beans, and beer. Cover and cook until beans are tender, 8 to 9 hours on high.

Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to now-empty slow cooker. Stir in cilantro, sugar, lime juice, and remaining 1 tablespoon oil. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot water as needed before serving.)