Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pinto beans *
1 lg White onion, chopped
4 To 5 fresh tomatoes, peeled,
-seeded and chopped **
1 lb Lean bacon, cut into squares
1 tb Mexican oregano
1 Sprig Epasote
1 tb Ground cumin
12 oz Beer
Water ***
1 bn Cilantro, chopped
2 To 12 fresh jalapeno
-peppers, seeded, cut into
-fine slivers.
Salt to taste
*(NOT soaked, but rinsed well, and the rocks,
etc.picked out) ** (substitute canned, if you like)
*** to cover the beans by about 2 inches (you may need
to add more HOT water as they cook)
In a large pot, put the beans, bacon, oregano and
cumin. Add the beer, and water. Simmer until the
beans are almost tender (maybe 1 - 1 1/2 hours). Add
the tomatoes and jalapenos, and cook until beans are
fully tender. Add the cilantro, and re-heat for about
a half hour. Salt to taste.
These make a good basic bean. If you want a bean
soup, remove about a quarter of the beans, and mash
with a potato masher. Return to the pot.
Eva insisted that these beans HAD to be consumed the
same day they were cooked. I've found they will be
almost as good reheated the next day, and if drained
of most of their liquid, they make killer refried
beans.
She served them as a separate course, after the meat
~- I like them as an accompaniment to grilled or
barbecued meat, or as a meal in themselves, when
served with a lot of fresh tortillas or homemade bread.
