Text 34166, 58 rader
Skriven 2013-02-27 05:59:02 av Dave Drum (1:261/38)
Ärende: Chile 2312
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Frijoles Borrachos
 Categories: Latino, Vegetables, Beans, Beer, Chilies
      Yield: 1 Servings

      2 c  Pinto beans
      6 c  Water; more as needed
     12 oz Beer; NOT LITE
      2 ts Bacon drippings
      1 lg Onion; chopped
      2 cl Garlic; minced
      2    Fresh jalapenos or serranos;
           - chopped
      2    Pickled jalapenos; chopped
      1 ts Chilli spice mix
      1 ts 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 1/2 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

  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 ret

  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.

  Recipe By: Texas Home Cooking

  Uncle Dirty Dave's Archives

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... Chicken may be eaten constantly without becoming nauseating. - Andre Simon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)