Subj : Re: Frijoles Borrachos
To : Ben Collver
From : Dave Drum
Date : Tue Nov 01 2022 05:39:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Frijoles Borrachos
BC> Categories: Mexican
BC> Yield: 4 servings
BC> 1 tb Oil
BC> 1 c Diced tomato
BC> 2 Large scallions, chopped
BC> 4 c Pinto beans, cooked
Not sure on that quantitty call. 4 cups of Pinto beans will swell and
make a *lot* of beenz. If four people consume all those beans there'll
be much fluttering of the covers that night, Bv)=
Here's the recipe I use. Serrano chilies are moderately zippier than
jalapenos. And I use a Dunkel-style beer rather than the frothingslosh
most American drink.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Frijoles Borrachos
Categories: Beans, Chilies, Beer, Pork, Herbs
Yield: 9 Servings
2 1/2 c Dried pinto beans; abt 1 lb
2 tb Oil
2 sl Bacon;, thick-sliced, diced
2 Ripe (red) serrano chilies;
- stemmed, seeded, chopped
3 cl Garlic; minced or pressed
1 lg Onion; chopped
12 oz Dark beer (Negro Modelo)
2 c Chicken broth or stock
8 oz Can tomato sauce
1 tb Dry oregano leaves
2 ts Ground cumin
Rinse beans and place in a large bowl. Cover with cold
water and soak at room temperature overnight (12 hours)
Heat oil in an 8 to 10 quart pan over medium heat. When
oil is hot, add bacon and cook until lightly browned.
Add chilies, onion, and garlic and continue to cook,
stirring until vegetables are soft (about 5 minutes).
Add beans, beer, broth, tomato sauce, oregano, and cumin;
bring to a boil, stirring. Reduce heat, partially cover
pan, and simmer, stirring often, until beans are tender
and most of the liquid is absorbed (about 2 1/2 hours).
Makes 8 to 10 servings.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... You mean you need drugs to hallucinate?
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