*  Exported from  MasterCook  *

                           FRIJOLES BORRACHOS

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Tex-mex
               Alcohol

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Pinto beans
  6       c             -- water or more as
                       needed
 12       oz           Beer
  2       ts           Bacon drippings or
                       Peanut oil
  1       lg           Onion -- chopped
  2                    Garlic cloves -- minced
  2                    Fresh jalapenos or
  1                    To 2 serranos -- chopped
  2                    Pickled jalapenos -- chopped
  1       t            Chili powder
  1       t            Salt -- optional

 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 needed.

 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
 retaining its shape. There should be extra liquid at
 the completion of the cooking time, although the beans
 should not be soupy.  If you want the liquid a little
 thicker, squash a few of the beans in the bottom of
 the pot with a potato or bean masher.

 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.

 Shared and MM by Judi M. Phelps.
 [email protected], or [email protected]



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