Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Black turtle beans |
| ¼ pounds | Smoked bacon; cut medium dice |
| ¼ pounds | Mexican Chorizo Sausage; skin removed |
| 2 \N | Peeled onions; cut small dice |
| 1 \N | Peeled carrot; cut small dice |
| 3 \N | Garlic cloves; peeled & minced |
| 3 \N | Stemmed jalapenos; minced |
| 1 \N | Smoked ham hock |
| ½ tablespoon | Epazote; chopped finely |
| 1 \N | Bottle dark Mexican beer |
| 2 quarts | Rich chicken stock |
| ¼ cup | Cornstarch |
| ¼ cup | Tequila |
| \N \N | Salt; to taste |
| 1 small | Bunch fresh cilantro; chopped |
| \N \N | Lime juice; to taste |
Place beans onto a large tray and pick through them. Wash beans and set aside.
Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice.
Recheck salt seasoning.
Served as part of entree: Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@...> on Sep 28, 1997