Frijoles Borrachos

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Dried pinto beans - cleaned, rinsed,
		And soaked overnight, in water to cover
3		Water - to 3 1/2 qts
1/2 cup	118ml	Lard or vegetable oil
2 cups	125g / 4.4oz	White onions - finely chopped (large)
3 cups	187g / 6.6oz	Tomatoes - finely chopped (large)
4		Serrano or jalapeno chilies - finely chopped
2 cups	32g / 1.1oz	Finely-chopped cilantro
		Sea salt - to taste
2 cups	474ml	Dark beer - to 3 cups

Recipe Instructions

To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.

Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium-high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.

Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6277 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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