| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Jalapeno chiles, stems and | |
| seeds removed cut in | ||
| half | ||
| or mild chiles | ||
| 2 | c | Dried pinto beans, washed |
| well | ||
| 12 | oz | Beer |
| 1 | Onion, quartered | |
| 1 | T | Oil |
| 6 | c | Water |
| Salt to taste | ||
| Oil for refrying |
INSTRUCTIONS
Combine chiles, beans, beer, onion, 1 T. oil, and water in large pot and soak overnight to absorb flavors. The next day, bring the mixture to a boil, reduce heat, and simmer until the beans are tender. Salt to taste. Cook until they start to fall apart. Add more water if necessary. NOTE: I add 1 Tbsp. chili powder and 1 tsp. cumin at the beginning. Remove the onion and jalapenos and either serve the beans whole, or mash and then fry with additional oil for refried beans. Or use in chili. Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on Sep 24, 1997
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