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Mexican: Frijoles Borrachos

Source of Recipe


Adapted from "The Whole Chili Pepper Book"






List of Ingredients



• -- Soaking Preparation --
  
• 2 cups dry pinto beans, rinsed and drained
  
• 1 to 2 jalapeno peppers, cut in half and seeded
  
• 1 medium clove garlic, peeled and minced
  
• 1 (12-ounce) bottle beer
  
• 6 cups water
  
• 1 Tbsp olive oil
  
• .
  
• -- Sauce --
  
• 4 medium tomatoes, cored
  
• 1 medium onion, peeled and minced
  
• 1 medium clove garlic, peeled and minced
  
• 1 jalapeno pepper, seeded and diced
  
• 1 tsp ground cumin
  
• 3/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 Tbsp lime juice
  
• 2 Tbsp minced cilantro
  
• 8 Tbsp shredded Cheddar cheese
  






Instructions



1. To prepare the beans for soaking: In a large bowl, combine the pinto beans, jalapeno peppers, garlic, beer, water and oil. Cover and let soak overnight. (Do not drain.)
   
   
2. Put the beans with the soaking preparation into a large pot, bring to a boil, reduce the heat and simmer, partially covered, for about 1 hour, until the beans are tender. Drain; remove the pieces of jalapeno pepper.
   
   
3. To prepare the sauce: Bring a pan of water to a boil, add the tomatoes and time 30 to 60 seconds, until the skins start to crack. Drain and cool slightly. Peel and cut into 1-inch cubes.
   
   
4. Heat the olive oil in a large pan, such as a Dutch oven, over medium heat. Add the onion, garlic and jalapeno pepper; saute 5 minutes. Stir in the tomatoes, cumin, salt and pepper. Simmer 10 minutes. Stir in the beans and cook 10 minutes. Stir in the lime juice and cilantro. Serve with a little of the grated cheese on each serving.
   
   Makes 8 servings.