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Receta Frijoles Borrachos

by Global Cookbook

Ingredientes

1 1/2 lb Dry pinto beans cleaned, rinsed, and soaked overnight, in water to cover 3 quart Water to 3 1/2 quarts 1/2 c. Lard or possibly vegetable oil 2 lrg White onions finely minced

3 lrg Tomatoes finely minced 4 x Serrano or possibly jalapeno chilies finely minced 2 c. Finely-minced cilantro Sea salt to taste 2 c. Dark beer to 3 c.

Direcciones

1. To prepare the beans, put the beans in a pot, add in 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hrs or possibly till the beans are tender. If needed, add in more hot water.
2. Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium-high heat. Add in the onions and fry till lightly browned. Add in the tomatoes, chilies, and cilantro. Add in the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat till the mix thickens, about 45 min.
3. Pour the warm beans into a decorative clay or possibly ceramic serving dish. Serve with roasted meat and corn or possibly flour tortillas.
4. This recipe yields 8 servings.

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