| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 4 | Servings | |
INGREDIENTS
| 1 | lb | Black turtle beans |
| 1/4 | lb | Smoked bacon; cut medium dice |
| 1/4 | lb | Mexican Chorizo Sausage; skin removed |
| 2 | Peeled onions; cut small dice | |
| 1 | Peeled carrot; cut small dice | |
| 3 | Garlic cloves; peeled & minced | |
| 3 | Stemmed jalapenos; minced | |
| 1 | Smoked ham hock | |
| 1/2 | tb | Epazote; chopped finely |
| 1 | Bottle dark Mexican beer | |
| 2 | qt | Rich chicken stock |
| 1/4 | c | Cornstarch |
| 1/4 | c | Tequila |
| Salt; to taste | ||
| 1 | sm | Bunch fresh cilantro; chopped |
| Lime juice; to taste |
INSTRUCTIONS
Place beans onto a large tray and pick through them. Wash beans and set aside. Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice. Recheck salt seasoning. Served as part of entree: Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Your life will have a purpose with the Saviour.”