Frijoles borrachos (drunken beans)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From the Monterrey area. | ||
| 1½ | pounds | Dried pinto beans, cleaned, rinsed, and soaked |
| Overnight in water to cover 3 1/2 qts water | ||
| ½ | cup | Lard |
| 1 | large | White onion, finely chopped |
| 3 | larges | Tomatoes, finely chopped |
| 4 | eaches | Chiles serranos OR |
| 1 | large | White onion, halved |
| 6 | eaches | Cloves garlic, whole |
| 1 | tablespoon | Lard or vegetable oil jalapenos, finely chopped |
| 1½ | cup | Cilantro, finely chopped |
| 2 | cups | Light OR dark beer |
| Salt to taste | ||
Directions
FOR THE BEANS
FOR THE SAUCE
PREPARE THE BEANS
Put beans in a pressure cooker. Cover with water; then add onion, garlic, and lard. Cover and cook for about 45 minutes to 1 hour. If preparing in a regular pot, put the beans in a deep casserole, and add three times their volume in water. Add onion, garlic, and lard.
Cook over low heat for 1½ to 2 hours or until beans are tender. If water evaporates, add more warm water. Meanwhile, prepare the sauce: Heat lard in a heavy frying pan. Add onions, and fry until lightly browned. Add tomato, chiles, and cilantro. Add the beans. Salt to taste, and add beer. Correct seasoning, and continue to cook over low heat until mixture thickens, about 45 minutes. To serve, pour hot beans in a clay or ceramic serving dish. Serve with roasted kid or other meat and corn or flour tortillas. Makes 8 servings.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3.
From the collection of Karin Brewer Submitted By KARIN BREWER On 01-20-95