Drunken Pintos With Cilantro And Bacon Rick Bayless Food

DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON

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.

FRIJOLES BORRACHOS: DRUNKEN BEANS

Steps:

• Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
• Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
• With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

Steps:

• BEANS:.
• Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
• Add 5 cups water; remove any beans that float.
• Add the cubed pork (or extra chopped bacon) and bring to a boil.
• Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
• Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
• FLAVORINGS:.
• In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
• Pour off all the drippings except 2 Tablespoons.
• Return pan to medium heat.
• Add the onions and chiles and fry until deep golden brown, about 10 minutes.
• Scrape the onion mixture into the beans; taste and season with salt.
• Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
• If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
• You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
• Just before serving, stir in the tequila and cilantro.
• Serve in warm bowls topped with the crumbled bacon.