Recipe - Frijoles Borrachos

2 cup Pinto beans; dried
6 cup Water; or more as needed
12 ounce Beer
2 teaspoon Bacon drippings; or peanut
oil
1 lg Onion; chopped
2 Garlic cloves; minced
2 Whole fresh jalapenos or
serranos; chopped
2 Whole pickled jalapenos;
chopped
1 teaspoon Chili powder
1 teaspoon Salt

These drunken beans make a great side or supper dish, and also work well
for refritos. Plan on a total cooking time of about 2 to 2 One half hours. The
hardness of the water, the altitude, and the obstinancy of the particular
beans can all affect the timing.

Pick through the beans and rinse them, watching for any gravel or grit.
Soak the beans in water, enough to cover them by several inches, preferably
overnight.

Drain the beans, and add them to a stockpot or a large, heavy saucepan.
Cover them with the water and beer. Simmer the beans, uncovered, over low
heat.

After 1 hour, stir the beans up from the bottom and check the liquid level.
If there is not at least an inch more water than beans, add enough hot
water to bring it to that level. Simmer the beans another 30 minutes, then
check them again, adding water as needed.

When the beans are well softened, add the remaining ingredients, and
continue simmering. Cook at least 15 more minutes, keeping the level of the
water just above the beans. The beans are done when they are soft and
creamy but not mushy, with each bean retaining its shape. There should be
extra liquid at the completion of the cooking time, although the beans
should not be soupy. If you want the liquid a little thicker, squash a few
of the beans in the bottom of the pot with a potato or bean masher.

Serve the beans immediately, or cover them and keep them warm for as long
as 1 hour. Or let them cool, and refrigerate or freeze them for later use.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: Texas Home Cooking ISBN 1558320598

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998