Frijoles Borrachos
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Pinto Bean (dried)1 large
White Onion2 tbsps
Lard1 tsp
Salt2 cups
Tomato Salsa (fresh)1 cup
BeerDirections:
1
Pick over beans
2
Reheat beans before serving
3
Pick over beans
4
In a large bowl soak beans in cold water to cover by 2 inches for 1 day
5
Drain beans and halve onion
6
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
7
Add salt and simmer beans until just tender, about 15 minutes more
8
Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered
9
Drain beans in a colander
10
Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned
11
Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes
12
Beans may be made 2 hours ahead and kept at cool room temperature
13
In a large bowl soak beans in cold water to cover by 2 inches for 1 day
14
Drain beans and halve onion
15
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
16
Add salt and simmer beans until just tender, about 15 minutes more
17
Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered
18
Drain beans in a colander
19
Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned
20
Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes
21
Beans may be made 2 hours ahead and kept at cool room temperature
22
Reheat beans before serving