frijoles borrachos (drunken beans)
 
the word borracho was a 19th century term for a drunkard, so this recipe's 
name literally means "drunken pinto beans." simmering the pintos in beer, 
with lots of cilantro, results in a very special flavor. 
 
1 Tbsp  canola oil
1 cup  chopped ripe tomatoes or 1 cup canned diced tomatoes
2 large  scallions, chopped
4 cup  cooked pinto beans
  l2 cup beer
1/3 cup  chopped fresh cilantro
1   jalapeqo pepper, seeded and minced, or one 4-ounce can chopped mild
  green chilies
  salt to taste
 
heat the oil in a large skillet. add the tomatoes and scallions and saute 
over moderately low heat for 2 minutes. add the remaining ingredients and 
stir together, then simmer, covered, over low heat for 30 minutes. if 
there's too much liquid in the skillet at this time, cook, uncovered, 
until it thickens up a bit. serve hot. serves: 6 or more 
 
 
 
 
 
 
(ID: 78922) Mirror: rec.food.recipes: Sat, May 17, 2003


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