Recipe - Mikes Beans Al La Kurt Lucas

1 cn Pinto beans 16 oz
1 cn Black beans "
1 cn White beans "
1 cn Kidney beans "
1 cn Any other bean looking for
color here "
1 cn Diced tomatoes "
Chopped cilantro to taste
1 bn Green onions, cut diagonally
3 Cloves, garlic minced
1 md Serrano chiles, cut or sliced up into
very thin rounds (2 or more
if you want some heat)
1 tablespoon Dried epazote
One half teaspoon Each, cumin, whole & ground
A few dashes of your
favorite hot pepper sauce
Salt and pepper to taste
1 Bottle of Bohemia, my
favorite Mexican beer

Rinse the beans well in cold water. Put into a pot and add the remaining
ingredients, except the green onions. Bring to a boil, reduce to a simmer
and cook covered for 30 minutes or so to blend the flavors.

The dried epazote, I stuck into cheese cloth, wrapped with some twine and
just let it simmer with the beans. Kurt says if you have fresh epazote,
just throw in 35 sprigs minced and it disapears into the beans. On my next
attempt, I will leave out the cilantro to see what type of flavor the
epazote really adds to the beans. Add green onions a couple of minutes
prior to serving. I like to keep a little crunch to the onions.
Posted to MMRecipes Digest V4 #247 by Mike Reeves kc6dmq@ix.netcom.com
on Sep 16, 1997