Frijoles Borrachos

INGREDIENTS

INSTRUCTIONS

These drunken beans make a great side or supper dish, and also work well
for refritos. Plan on a total cooking time of about 2 to 2 1/2 hours. The
hardness of the water, the altitude, and the obstinancy of the particular
beans can all affect the timing.
Pick through the beans and rinse them, watching for any gravel or grit.
Soak the beans in water, enough to cover them by several inches, preferably
overnight.
Drain the beans, and add them to a stockpot or a large, heavy saucepan.
Cover them with the water and beer. Simmer the beans, uncovered, over low
heat.
After 1 hour, stir the beans up from the bottom and check the liquid level.
If there is not at least an inch more water than beans, add enough hot
water to bring it to that level. Simmer the beans another 30 minutes, then
check them again, adding water as needed.
When the beans are well softened, add the remaining ingredients, and
continue simmering. Cook at least 15 more minutes, keeping the level of the
water just above the beans. The beans are done when they are soft and
creamy but not mushy, with each bean retaining its shape. There should be
extra liquid at the completion of the cooking time, although the beans
should not be soupy. If you want the liquid a little thicker, squash a few
of the beans in the bottom of the pot with a potato or bean masher.
Serve the beans immediately, or cover them and keep them warm for as long
as 1 hour. Or let them cool, and refrigerate or freeze them for later use.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: Texas Home Cooking - ISBN 1-55832-059-8
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 14, 1998

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