|1 pounds||Dried pinto beans|
|1 large||White onion|
|2 tablespoons||Lard or vegetable oil|
|2||Fresh epazote* sprigs; (pungent mexican herb) or 1 teaspoon dried epazote, crumbled, if desired|
|2 cups||Tomato salsa; (homemade or store bought)|
*Kitchen Market - 888-468-4433
Pick over beans. In a large bowl soak beans in cold water to cover by 2-inches for 1 day.
Drain beans and halve onion. In a 5 quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2-inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
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. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.
Yield: 16 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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