Mike's bean's al la kurt lucas

Yield: 4 Servings

Measure 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 \"
\N \N Chopped cilantro to taste
1 bunch Green onions, cut diagonally
3 \N 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
\N \N A few dashes of your favorite hot pepper sauce
\N \N Salt and pepper to taste
1 \N Bottle of Bohemia, my favorite Mexican beer

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

Similar recipes