frijoles borrachos (drunken beans)
 
4   jalapeno chiles, stems and seeds removed, cut in half (or mild
  chiles
2 cup  dried pinto beans, washed well
12 oz.  beer
1 large  onion, quartered
1 Tbsp  oil
6 cup  water
  salt to taste
  oil for refrying
 
combine chiles, beans, beer, onion, 1 tbsp oil, and water in large pot and 
soak overnight to absorb flavors. the next day, bring the mixture to a 
boil, reduce heat, and simmer until the beans are tender. salt to taste. 
cook until they start to fall apart. add more water if necessary. note: i 
add 1 tbsp. chili powder and 1 tsp. cumin at the beginning. remove the 
onion and jalapenos and either serve the beans whole, or mash and then fry 
with additional oil for refried beans. or use in chili. from: judy howle 
h...@ebicom.net flavors of the south, recipes for heat 
 
 
 
 
(ID: 78921) Mirror: rec.food.recipes: Sat, May 17, 2003


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