Drunken Pintos With Cilantro and Bacon (Rick Bayless) |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros. Ingredients:
1 1/4 cups dried pinto beans |
5 cups water |
1/2 cup pork shoulder, cubed (or extra bacon) |
4 slices bacon, thick, cut into 1/2 inch pieces |
1 small white onion, cut into 1/4 inch dice |
2 serrano chilies or 1 jalapeno chile |
3/4 teaspoon salt |
1 1/2 tablespoons tequila, to taste |
1/4 cup cilantro, roughly chopped |
Directions:
1. BEANS:.
2. Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
3. Add 5 cups water; remove any beans that float.
4. Add the cubed pork (or extra chopped bacon) and bring to a boil.
5. Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
6. Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
7. FLAVORINGS:.
8. In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
9. Pour off all the drippings except 2 Tablespoons.
10. Return pan to medium heat.
11. Add the onions and chiles and fry until deep golden brown, about 10 minutes.
12. Scrape the onion mixture into the beans; taste and season with salt.
13. Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
14. If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
15. You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
16. Just before serving, stir in the tequila and cilantro.
17. Serve in warm bowls topped with the crumbled bacon.
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