Mike's bean's al la kurt lucas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pinto beans - 16 oz |
| 1 | can | Black beans \" |
| 1 | can | White beans \" |
| 1 | can | Kidney beans \" |
| 1 | can | Any other bean - looking for color here \" |
| 1 | can | Diced tomatoes \" |
| Chopped cilantro to taste | ||
| 1 | bunch | Green onions, cut diagonally |
| 3 | Cloves, garlic minced | |
| 1 | medium | Serrano chiles, sliced into very thin rounds (2 or more if you want some heat) |
| 1 | tablespoon | Dried epazote |
| ½ | teaspoon | Each, cumin, whole & ground |
| A few dashes of your favorite hot pepper sauce | ||
| Salt and pepper to taste | ||
| 1 | Bottle 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