Drunken beans from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted pepper & onion wrap; Vegetable and cheese cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hiker010 on April 23, 2026

    Instead of pureed chipotles in adobo, used 1/2 tsp chipotle powder + 1 tsp cocoa powder (+ 1.5 tsp shiitake powder). Still good!

  • Hiker010 on January 10, 2026

    Cooked Dec 2020 Good in tacos! Used Great Northern beans -- try adding in later / cooking less? (So more firm / texture) Used Harpoon UFO White

  • Hiker010 on January 10, 2026

    Used Roman bean Used 1 tbsp pureed chipotles in adobo (spicier) Used NA Athletic Cerveza Athletica (copper) (maybe not as good as Fat Tire Amber) Added ~1.5 tsp shiitake powder + 1/2 tsp cocoa powder Good w/ squeezed lime juice

  • Hiker010 on January 10, 2026

    Made Feb 2020 -- Good! Would make again Used Fat Tire amber Reduced beer on its own a bit in order to evap off alcohol Plus cooked longer overall to make less soupy

  • krobbins426 on February 16, 2013

    I only had a Bud Light Platinum when making this recipe. We served it alongside some spinach with cumin and garlic and atop tortillas with a little cheese and sour cream. The sour cream truly finished the dish.

  • sgump on June 17, 2010

    Just lovely. I first made this dish on February 16, 2008, using a 12-oz bottle of New Glarus "Spotted Cow" ale (apparently brought by a visiting friend). Delicious. I enjoyed it atop brown rice; and leftovers were quite nice, too--but I'd definitely recommend doubling the recipe, since a hungry soul could almost consume the lot of it!

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