Last updated 6/12/2012 1:03:04 AM. Recipe ID 26806. Report a problem with this recipe.
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
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
Didn't find the recipe you were looking for? Search for more here!