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Frijoles Borrachos (Drunken Beans)




Source of Recipe


the epicentre






Recipe Introduction


A number of traditional Mexican dishes have “drunken” sauces that may use wine or tequila.





List of Ingredients



• 1 pound dried pinto beans
  
• 1 large white onion
  
• 2 tbsp oil
  
• 1 tsp dried epazote, crumbled
  
• 1 tsp salt
  
• 6 bacon slices
  
• 2 cups fresh tomato salsa
  
• 1/2 cup beer
  






Instructions



1. Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
   
2. Drain beans and halve onion. In a 5-quart kettle simmer beans, oil, onion, and epazote in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender.
   
3. Add salt and simmer beans until just tender, about 15 minutes more. Drain beans in a colander.
   
4. Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes.
   






Final Comments


Makes 8 servings