"Secrets to Cooking TexMex"
BORRACHO (drunken) BEANS
Pinto beans made with beer and simmered on a low heat for at least
Rapidly replacing refrieds in the restaurants, this soup-like consistency
served in a bowl and eaten with a spoon.
2 # dried pinto beans, sorted and washed
4 strips of bacon or 2 tablespoons bacon drippings
1 large yellow onion, cut into 1/2 size pieces
1 large green bell pepper, cut into 1/2 size pieces
1 carrot, peeled and sliced 1/8 thick
2 tablespoons fresh garlic, diced fine
6 Roma tomatoes, cut into 1/2 pieces
1 green pickled jalapeņo, sliced into 1/4 pieces
1 cup cilantro, chopped fine
12 oz. beer or 1/2 cup blended whiskey (optional)
2 tablespoons salt
2 tablespoons coarse ground black pepper
2 tablespoons ground cumin
2 tablespoons GebhardtŪ chili powder
8 cups water
In a large pot, add the bacon that has been cut into 1/2 pieces.
10 minutes on a medium high heat, stirring to break up the pieces.
onions, bell peppers, carrots and garlic. Cook for 15 minutes
or until the
onions become translucent. Add the water, pinto beans, spices,
jalapenos, cilantro and beer.
The beans will expand during the first hour so dont fill the water
to the top
of the pot. When the beans start to boil, reduce to a simmer
and cook uncovered
for at least 4 hours.
Stir about every hour and add water if necessary to keep full.
After 4 hours,
taste and add salt or pepper if necessary to suit your tastes.
These are better the
second day and freeze and reheat great.
Serve in a bowl with fresh, hot, flour tortillas and top with pico de
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.