Drunken Pintos With Cilantro And Bacon Rick Bayless Food
DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON
This recipe is adapted from Rick Bayless's Mexican Kitchen. I purchased some peruano beans (also called mayocoba beans) and wasn't sure what to do with them and found this recipe online. Peruano beans can be used any time navy beans are used and are from Mexico. This is a nice and spicy pot of beans that you can throw inside of a burrito or just eat plain. I added extra jalapenos and used red onion instead of yellow (I did not change the recipe--only how I made it). I also used rum in place of tequila because it's what I had. Very tasty! Thank you Rick Bayless!
Provided by AmyZoe
Categories One Dish Meal
Time 2h30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
- Simmer until done.
- Drain, reserving 1 cup of the water and remove salt pork.
- In the meantime, saute the bacon until done but not crispy.
- Drain and set aside.
- Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
- Add the garlic and saute until the raw garlic smell is gone.
- Add the beans to the onion mixture with the reserved bacon.
- Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
- Add salt and pepper to taste and simmer 5 to 10 minutes.
- Just before serving, add the tequila and simmer 5 to 10 minutes.
- Add the cilantro, stir and serve.
Nutrition Facts : Calories 78.8, Fat 7.5, SaturatedFat 2.7, Cholesterol 8.8, Sodium 135.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.7, Protein 1.1
DRUNKEN GARLIC PINTOS WITH PAN-ROASTED POBLANOS
These are my very own borrachos, "drunken beans" cooked with a little beer, onions, garlic, and my favorite - cumin! These are also delicious mashed with a little Oaxacan or Chihuahua white cheese crumbled on top, or with soft warm corn tortillas. The heat can be adjusted with more (or less) poblanos or hot sauce, and prep time includes soaking the beans (using my quick soak method).
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 4h30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
- Drain; soak in fresh water for one hour.
- Drain again and now they're ready to use!
- Saute poblano pepper in a small amount of olive oil until slightly browned.
- Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
- Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
- Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
- *Don't salt beans while they're cooking, only after they are tender.
Nutrition Facts : Calories 170.6, Fat 0.9, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 29.4, Fiber 8.7, Sugar 1.2, Protein 8.8
CINNAMON CHOCOLATE COCKTAIL (RICK BAYLESS)
This is a delish recipe (chick drink, according to DH) from Rick Bayless' new cookbook "Frontera". A bit sweet, but YUM!!! The recipe calls for cinammon agave syrup, but I just used a homemade cinnamon simple syrup (simple syrup with a stick of cinnamon during cooking).
Provided by Jostlori
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Wet the rim of a small martini glass and dip the rim in cinnamon sugar. Set aside.
- In a cocktail shaker, add remaining ingredients EXCEPT ice cubes. Shake for ten seconds to completely blend the chocolate sauce.
- Add the ice to the shaker, then shake vigorously for at least 15 seconds, or until tiny ice crystals form.
- Strain into the sugar-crusted glass and serve immediately.
Nutrition Facts : Calories 93.7, Fat 1.3, SaturatedFat 0.6, Cholesterol 0.1, Sodium 54.4, Carbohydrate 13.6, Fiber 0.4, Sugar 9.5, Protein 0.7
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