Mike's bean's al la kurt lucas

4 Servings

Ingredients

QuantityIngredient
1canPinto beans - 16 oz
1canBlack beans \"
1canWhite beans \"
1canKidney beans \"
1canAny other bean - looking for color here \"
1canDiced tomatoes \"
Chopped cilantro to taste
1bunchGreen onions, cut diagonally
3Cloves, garlic minced
1mediumSerrano chiles, sliced into very thin rounds (2 or more if you want some heat)
1tablespoonDried epazote
½teaspoonEach, cumin, whole & ground
A few dashes of your favorite hot pepper sauce
Salt and pepper to taste
1Bottle of Bohemia, my favorite Mexican beer

Directions

Rinse the beans well in cold water. Put into a pot and add the remaining ingredients, except the green onions. Bring to a boil, reduce to a simmer and cook covered for 30 minutes or so to blend the flavors.

The dried epazote, I stuck into cheese cloth, wrapped with some twine and just let it simmer with the beans. Kurt says if you have fresh epazote, just throw in 3-5 sprigs minced and it disapears into the beans. On my next attempt, I will leave out the cilantro to see what type of flavor the epazote really adds to the beans. Add green onions a couple of minutes prior to serving. I like to keep a little crunch to the onions.

Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@...> on Sep 16, 1997