| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Beans, Side dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon, diced |
| 1 |
lg |
White onion, chopped |
| 1 |
tb |
Dried Mexican oregano (see |
|
|
Note) |
| 1 |
|
Clove garlic, chopped |
| 2 |
c |
Dried pinto beans (picked |
|
|
Over and soaked in cold |
|
|
Water overnight) |
| 1/2 |
c |
Sliced pickled jalapenos |
| 12 |
oz |
Bottle dark mexican beer |
| 2 1/2 |
ts |
Salt, divided |
INSTRUCTIONS
Heat oven to 350 degrees. Place large, ovenproof saute pan or saucepan
over high heat. Add bacon, onion, oregano and garlic, sauteing until
lightly browned, about 10 minutes. Stir well as onion cooks, scraping up
any browned bits from bottom of pan.
Add beans, 6 cups water, jalapenos and beer, then bring to boil. Cover
tightly and put in oven. Cook until beans are soft, about 2 hours. Add
more water if beans begin to dry out. You should end up with a soupy bean
stew, with beans very soft but not falling apart.
Add 2 teaspoons salt, return beans to oven for 10 minutes, then taste them.
Add remaining 1/2 teaspoon salt if necessary. Serve immediately or let
cool, cover and refrigerate until needed. Rewarm over low heat, stirring
frequently.
Note: Mexican oregano is a slightly minty version of reegano. If you
can't find it, substitute 1 tablespoon dried oregano and 1/8 teaspoon dried
mint.
Posted to MM-Recipes Digest V3 #256
Date: Wed, 18 Sep 1996 20:48:26 -0700
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”