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                             Drunken Beans

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Beans                            Soup

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   lb           Bacon-chopped
  1       lg           White onion-chopped
  1       tb           Dried oregano -- the Mexican
                       Kind if
                       Possible
  1                    Clove garlic -- chopped
                       Fine
  2       c            Dried pinto beans -- picked
                       Over, soaked
                       In cold water at least 4
                       Hours and up to 12
                       And drained
  5 1/2   qt           Water plus additional if
                       Necessary
    1/2   c            Sliced pickled jalapeno
                       Chiles
 12       oz           Dark Mexican beer -- such as
                       Negra Modelo or Dos Equis
  2       ts           Salt - plus 1/2 more if
                       Necessary

 Preheat oven to 300 F. In a 6- to 7-quart ovenproof
 kettle cook bacon, onion, oregano, and garlic over
 moderately high heat, stirring and scraping up brown
 bits, until onion is browned lightly. Add beans,
 water, jalapenos, and beer and bring to a boil. Bake
 mixture, covered, in middle of oven until beans are
 soft, 1 1/2 to 2 hours. (Add additional water if beans
 begin to dry out. Mixture should be soupy with beans
 very soft but not falling apart.) Stir in 2 teaspoons
 salt and bake beans 10 minutes more. Check seasoning,
 adding remaining 1/2 teaspoon salt if necessary. Beans
 may be made 2 days ahead, cooled, uncovered, and
 chilled, covered. Typos by Brenda Adams
 <[email protected]>

 This dish is an excellent accompaniment to almost any
 Mexican meal. The beans should be whole, perfectly
 tender and swimming in a generous amount of broth.
 Source: Gourmet, July 1996

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