Two years ago, a bunch of friends and I went to Belize during Thanksgiving—somehow they convinced their families that they really needed to get away. We had a great time. What really surprised me the most was the diversity of the food. One day we would be eating traditional Belizean food, the next we would be feasting on upscale french food. As part of my souvenir shopping (coffee, hot sauce, and rum) I found a great little cookbook, 50 restaurants across Belize contributed their most popular dishes. The cook book has been sitting on my shelf since I got back.
Today, I feature a delicious recipe from the cookbook. Drunken Beans! We needed a recipe for a camp trip we were all going on, and this drunken bean recipe delivers great results. The combination of bacon, onions, pinto beans, tomatoes, cilantro and jalapeno add incredible flavor and texture. Everyone helped themselves to seconds.
3 Comments
“I made this the other week for a get together, so delicious! The flavors were incredible.”
—Kate, over 4 years ago
“You should try this same recipe using CULANTRO not celantro. I also used blackeye peas really good.Belizeanbelle@hotmail.com”
—Belizeanbelle, over 3 years ago
“the name should be drunken cook not drunked beans :D”
—Coffee Flavors, over 3 years ago