Drunken Beans

* Exported from MasterCook Mac *

Drunken Beans

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes Side Dishes
Southwestern Texas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces bacon -- diced
1 large onion -- diced
2 cloves garlic -- minced
2 cups pinto beans -- soaked and drained
1 quart chicken stock or water
2 cups beer
4 jalapeno chiles (with seeds) -- thinly sliced
salt -- to taste
freshly ground black pepper -- to taste
2 tablespoons cilantro -- chopped

In a large saucepan, saute the bacon over medium heat until the fat is
rendered. Remove the bacon with a slotted spoon and set aside. Pour off all
but 1 tablespoon of fat and add the onion and garlic. Cook for 2 to 3
minutes, until the onion is translucent. Add the beans, stock or water, and
beer. Bring to a boil, reduce the heat to a simmer, and cook for about 1
hour, checking every 30 minutes or so. Add the jalapenos after the first 30
minutes of cooking, and add more broth or water as needed to keep the beans
covered. When the beans are tender, season with salt and pepper. Stir in the
cilantro, and serve.

Notes: Chef Stephan Pyles included this recipe in his cookbook __The New
Texas Cuisine__, Doubleday, 1993, ($35.). He suggests serving Drunken Beans
with Jalapeno-Stuffed Smoked Dove, Three Potato Salad and Rosy Relish, all
included in his cookbook.

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