These beans go perfectly with a margarita or a sparkling lime mocktail. The tequila cooks down to make a rich broth.

YIELD: 4 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 35 to 50 minutes for stove top, 7 to 9 hours for slow cooker

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/2 to 1 cup (120 ml to 235 ml) water
• 1/4 cup (60 ml) tequila
• 3 cups (513 g) cooked pinto beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1/2 teaspoon ground rosemary
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ancho chile powder (or your favorite chili powder)
• Juice and zest of 1 lime
• Salt, to taste
• Coconut-lime smoked salt, for garnish (optional)

STOVE-TOP DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Then add the garlic and sauté for 2 minutes more.
4. Add the jalapeño, 1/2 cup (120 ml) of the water, tequila, beans, rosemary, cumin, chili powder, and lime juice and zest.
5. Cook over low heat, covered, for 30 to 45 minutes, or until the flavors have come together.
6. Add some or all of the remaining 1/2 cup (120 ml) water during cooking if the stew starts to dry out.
7. Season with salt.
8. If you have some coconut-lime salt, sprinkle that on top just before serving to wow all your guests.

SLOW COOKER DIRECTIONS:

1. Heat the oil in a 2-quart (1.8 L) sauté pan over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and sauté for 2 minutes more.
4. Add everything except for the lime juice and lime zest to a 4-quart (3.6-L) slow cooker.
5. Cook on low for 7 to 9 hours.
6. About 30 minutes before serving, add the lime zest and juice, taste, and add salt.

PER 1-CUP (235 ML) SERVING:

• 280.8 calories; 7.5 g total fat; 1.1 g saturated fat; 11.0 g protein; 36.2 g carbohydrate; 11.5 g dietary fiber; 0 mg cholesterol.