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2009-05-28 digital edition

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2009-05-28 / Community News

From the Chef's Corner

"Drunken" Beans
by Chef Deedle

Another favorite recipe from Mexico. I find the spices quite pleasingly hot. "Drunken" Beans, called frijoles borrachos in Mexico, are accented with dark beer.
"Drunken" Beans
8 bacon slices, cut into 1-inch pieces
1 pound dried pinto beans
3 cans beef broth
1 ½ cups of water
2 onions, chopped fine
8 large garlic cloves, minced
1 12-oz. bottle dark beer
4 tsp. ground cumin
1 tblsp. ground coriander
1 tblsp. sugar
1 tblsp. chili powder
1 jalapeño chili, chopped
1 cup fresh cilantro, chopped
3 plum tomatoes, chopped
salt and pepper to taste

Cook bacon in heavy large pot over medium-high heat until brown and almost crisp. Using slotted spoon, transfer to paper towels - leave some drippings. Return bacon to pot.

Place beans in same pot. Add beef broth and water, onions and garlic; boil 15 minutes. Reduce heat to medium.

Add beer, cumin, coriander, sugar, chili powder, and jalapeño. Cover partially and simmer 1-2 hours.

Add tomatoes to beans, cover partially and simmer 45 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving.)

Stir cilantro into beans. Season with salt and pepper. Serve with warm flour tortillas. Enjoy!

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