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Category: Fruits, grains/veggies/Beans
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: "Drunken" Beans
Ingredients:
1 Servings
1 Lb pinto beans, Dried
1 Large White onion
2 Tbl Lard (or vegetable oil)
2 Fresh epazote* sprigs
-(pungent mexican herb) (or 1)
-teaspoon epazote, Dried
-crumbled, if desired
1 Tsp Salt
6 Bacon slices
2 Cup Tomato salsa, (homemade or
-store bought)
1/2 Cup Beer
Method of Preparation:
*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 by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <> on Feb 7, 1998 |
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