Title: "drunken" beans
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      1 lb Dried pinto beans
      1 lg White onion
      2 tb Lard or vegetable oil
      2    Fresh epazote* sprigs;
           -(pungent mexican herb) or 1
           -teaspoon dried epazote,
           -crumbled, if desired
      1 ts Salt
      6    Bacon slices
      2 c  Tomato salsa; (homemade or
           -store bought)
    1/2 c  Beer
 
  *Kitchen Market - 888-468-4433
  
  Pick over beans. In a large bowl soak beans in cold water to cover by
  2-inches for 1 day.
  
  Drain beans and halve onion. In a 5 quart kettle simmer beans, lard
  or oil, onion, and epazote, if using, in water to cover by 2-inches,
  covered, 45 minutes, or until beans are almost tender. Add salt and
  simmer beans until just tender, about 15 minutes more. Beans may be
  prepared up to this point 2 days ahead and chilled in cooking liquid,
  covered. Drain beans in a colander.
  
  Chop bacon and in a large heavy skillet cook over moderate heat,
  stirring, until browned. Add beans, salsa, beer, and salt to taste
  and cook, stirring, until most of liquid evaporates, about 10
  minutes. Beans may be made 2 hours ahead and kept at cool room
  temperature. Reheat beans before serving.
  
  Yield: 16 servings
  
  NOTES : Recipe courtesy of Gourmet Magazine
  
  Recipe