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Beans with Tequila




Source of Recipe


Cooking


List of Ingredients




Beans with Tequila


1 lb pinto beans, borlotti beans or pink beans, cleaned 1
0 cups water
3 tablespoons lard
1 tablespoon salt plus salt to taste
1 small sprig epazote, optional
1 medium onion, chopped 1
1/2 cups tomatoes, seeded, and chopped
4 serrano chiles, 2 whole and 2 chopped
1/2 cup tequila
2 tablespoons chopped cilantro leaves

Recipe




In a large covered pot, simmer the beans with the water and 1 tablespoon of lard for about 2 hours until soft; add 1 tablespoon of salt and the epazote after the first hour. Drain the beans, reserving 1 cup of the broth.

Heat the remaining 2 tablespoons of lard in a cazuela or large pot over high heat until it starts to smoke. Add the onion, tomatoes, chiles, and a little salt to taste. Cook until the fat rises to the surface and the vegetables are soft, about 10 minutes. Add the beans and cook for 5 minutes, stirring constantly. Add the reserved broth and half the tequila. Continue cooking until almost all the liquid has evaporated.

When ready to serve, remove from the heat, add the remaining tequila, and sprinkle the cilantro over the top.


Nutrition Facts per Serving
Yield: Yield: Serves 10
Calories: 236
Fat. Total: 4g
Fiber: 12g

Carbohydrates, Total: 32g
Sodium: 707mg
% Cal. from Fat: 15%

Cholesterol: 4mg
Protein: 10g