| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Beans |
1 |
Batch |
INGREDIENTS
| 2 |
c |
Pinto beans, washed and picked over |
| 8 |
|
Roma tomatoes, seeded and chopped |
| 1/2 |
lb |
Sliced bacon, cut into squares |
| 1 |
lg |
White onion, diced |
| 1 |
cl |
Garlic, crushed |
| 8 |
|
Jalapeno peppers, seeded cut into strips |
| 4 |
c |
Water |
| 2 |
c |
Beer |
| 1 |
tb |
Mexican oregano |
| 2 |
ts |
Ground cumin |
| 1 |
c |
Chopped cilantro |
|
|
Salt to taste |
INSTRUCTIONS
(Eva's beans were HOT, if you don't tolerate hot stuff well, feel
free to reduce the amount of peppers)
Place all ingredients except salt and cilantro in a large pot. Bring
to a boil, cover, and remove from the heat. Allow mixture to stand
for 1 hour.
Return the pot to the heat, and simmer until the beans are tender.
Add cilantro and salt to taste.
Remove about 1 cup of the cooked beans from the pot, along with some
of the cooking liquid. Mash the beans into the cooking liquid, and
return the bean puree to the pot. Stir to combine.
These may be served as an accompaniment to a meal, or as a meal in
themselves, accompanied by a stack of flour tortillas.
Eva insisted that these beans did not reheat well, and should be made
fresh daily. I disagree -- the leftovers are great.
Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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