Why This Recipe Works
To give our Drunken Beans a rich, complex flavor without imparting booziness or bitterness, we used a mixture of beer and tequila. To ensure creamy, intact beans, we brined them overnight, cooked them gently in the oven, and held back the acidic beer and tomatoes until they were tender. We used bacon for its smoky, meaty flavor, but to preserve that flavor, we removed the bacon from the pot after crisping it (to use as a garnish). Sautéing onion, garlic, and poblano chiles in bacon fat creates a flavorful base.