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Frijoles Borrachos Mexicanos


2 chipotle peppers; stemmed
4 jalapenos; chopped
1/2 cup peppered tequila
1 pound dried pinto beans
12 ounces Mexican beer
4 cloves garlic; minced
1 teaspoon cumin seeds
1/2 pound bacon, cut into 1 1/2 inch pieces
1 onion; chopped
2 cloves garlic; minced
4 large tomatoes; chopped
salt to taste
1 bunch fresh cilantro

Rinse pintos and put in a pot along with beer and water to cover the beans by about 3 inches. Add chipotles, 4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered. Remove cover and salt to taste. Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out pan and sauté onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos and simmer for 5 minutes, stirring constantly. Remove from heat and add to the beans, along with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes. Salt to taste, and garnish with cilantro sprigs when served. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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