Yield: 4 Servings
|1 pounds||Black turtle beans|
|¼ pounds||Smoked bacon; cut medium dice|
|¼ pounds||Mexican Chorizo Sausage; skin removed|
|2||Peeled onions; cut small dice|
|1||Peeled carrot; cut small dice|
|3||Garlic cloves; peeled & minced|
|3||Stemmed jalapenos; minced|
|1||Smoked ham hock|
|½ tablespoon||Epazote; chopped finely|
|1||Bottle dark Mexican beer|
|2 quarts||Rich chicken stock|
|Salt; to taste|
|1 small||Bunch fresh cilantro; chopped|
|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