Frijoles Borrachos

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped ripe tomatoes
		= (or 1 cup canned diced tomatoes)
2		Scallions - chopped (large)
4 cups	640g / 22oz	Cooked pinto beans
1/2 cup	118ml	Beer
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
1		Jalapeño pepper - seeded, minced
		= (or 4-oz can chopped mild green chilies)
		Salt - to taste

Recipe Instructions

Heat the oil in a large skillet. Add the tomatoes and scallions and saute over medium-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.

This recipe yields 6 or more servings.

Description:

"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."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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