Frijoles borrachos (drunken beans)

8 servings

Ingredients

Quantity Ingredient
From the Monterrey area.
1½ pounds Dried pinto beans, cleaned, rinsed, and soaked
Overnight in water to cover 3 1/2 qts water
½ cup Lard
1 large White onion, finely chopped
3 larges Tomatoes, finely chopped
4 eaches Chiles serranos OR
1 large White onion, halved
6 eaches Cloves garlic, whole
1 tablespoon Lard or vegetable oil jalapenos, finely chopped
1½ cup Cilantro, finely chopped
2 cups Light OR dark beer
Salt to taste

Directions

FOR THE BEANS

FOR THE SAUCE

PREPARE THE BEANS

Put beans in a pressure cooker. Cover with water; then add onion, garlic, and lard. Cover and cook for about 45 minutes to 1 hour. If preparing in a regular pot, put the beans in a deep casserole, and add three times their volume in water. Add onion, garlic, and lard.

Cook over low heat for 1½ to 2 hours or until beans are tender. If water evaporates, add more warm water. Meanwhile, prepare the sauce: Heat lard in a heavy frying pan. Add onions, and fry until lightly browned. Add tomato, chiles, and cilantro. Add the beans. Salt to taste, and add beer. Correct seasoning, and continue to cook over low heat until mixture thickens, about 45 minutes. To serve, pour hot beans in a clay or ceramic serving dish. Serve with roasted kid or other meat and corn or flour tortillas. Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3.

From the collection of Karin Brewer Submitted By KARIN BREWER On 01-20-95

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