| 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
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