Drunken beans

 
                               Drunken Beans
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Beans                            Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Bacon-chopped
    1       lg           White onion-chopped
    1       tb           Dried oregano -- the Mexican
                         Kind if
                         Possible
    1                    Clove garlic -- chopped
                         Fine
    2       c            Dried pinto beans -- picked
                         Over, soaked
                         In cold water at least 4
                         Hours and up to 12
                         And drained
    5 1/2   qt           Water plus additional if
                         Necessary
      1/2   c            Sliced pickled jalapeno
                         Chiles
   12       oz           Dark Mexican beer -- such as
                         Negra Modelo or Dos Equis
    2       ts           Salt - plus 1/2 more if
                         Necessary
 
   Preheat oven to 300 F. In a 6- to 7-quart ovenproof
   kettle cook bacon, onion, oregano, and garlic over
   moderately high heat, stirring and scraping up brown
   bits, until onion is browned lightly. Add beans,
   water, jalapenos, and beer and bring to a boil. Bake
   mixture, covered, in middle of oven until beans are
   soft, 1 1/2 to 2 hours. (Add additional water if beans
   begin to dry out. Mixture should be soupy with beans
   very soft but not falling apart.) Stir in 2 teaspoons
   salt and bake beans 10 minutes more. Check seasoning,
   adding remaining 1/2 teaspoon salt if necessary. Beans
   may be made 2 days ahead, cooled, uncovered, and
   chilled, covered. Typos by Brenda Adams
   
   
   This dish is an excellent accompaniment to almost any
   Mexican meal. The beans should be whole, perfectly
   tender and swimming in a generous amount of broth.
   Source: Gourmet, July 1996
   
   Recipe By     :
   
   From:
  
 
 
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