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