| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Turkey, Beans |
6 |
Servings |
INGREDIENTS
| 8 |
sl |
Turkey bacon |
| 1 |
lb |
Dried pinto beans |
| 5 1/2 |
c |
Water |
| 2 |
|
Onions, chopped |
| 8 |
lg |
Garlic cloves, minced |
| 12 |
oz |
Dark beer |
| 4 |
ts |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chili powder |
| 1 |
|
Jalapeno pepper, chopped |
| 3 |
|
Plum tomatoes, chopped |
| 1 |
c |
Fresh cilantro, chopped |
INSTRUCTIONS
Cook bacon in heavy pot over medium-high heat until brown and almost crisp.
Transfer to paper towels and drain; discard drippings. Return bacon to pot.
Place beans in same pot. Add water, onions and garlic; boil 15 minutes.
Reduce heat to medium. Add beer, cumin, coriander, sugar, chili powder and
jalapeno. Cover partially and simmer 1 hour.
Add tomatoes to beans, cover partially and simmer 45 minutes. Uncover;
simmer until beans are tender and mixture is thick, about 20 minutes. Stir
cilantro into beans. Season with salt and pepper.
Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton <jerrye@wizard.com>
on Mar 10, 1997.
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