Recipe - Drunken Black Beans

1 pound Black turtle beans
One fourth pound Smoked bacon; cut medium
dice
One fourth pound Mexican Chorizo Sausage;
skin removed
2 Peeled onions; cut small
dice
1 Peeled carrot; cut small
dice
3 Garlic cloves; peeled &
minced
3 Stemmed jalapenos; minced
1 Smoked ham hock
One half tablespoon Epazote; chopped finely
1 Bottle dark Mexican beer
2 qt Rich chicken stock
One fourth cup Cornstarch
One fourth cup Tequila
Salt; to taste
1 small Bunch fresh cilantro;
chopped
Lime juice; to taste

Place beans onto a large tray and pick through them. Wash beans and set
aside.

Render fat from bacon in a large stockpot over medium heat. Add chorizo and
cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions
and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and
epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add
beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila
and stir into boiling chicken stock little by little until mixture is
slightly thickened. Reduce heat to a simmer, season with salt, and cook
stirring occasionally for 1 hour or until beans are soft. The beans at this
stage should be thick. Remove ham hock. Add cilantro and lime juice.
Recheck salt seasoning.

Served as part of entree: Grilled Chicken Breast with Drunken Black Beans,
Smoked Tomato Ranchero, and Tart Tomatillo Relish

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #817 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997