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Beans with Tequila
- Active Time 25m
- Total Time 2h 25m
Traditionally frijoles borrachos (drunken beans) are made with beer and pieces of pork and bacon. In this recipe from Juan Manuel Vivanco from Monterrey, Nuevo Leon, tequila is used instead of beer, and the pork has been omitted. The tequila is added twice during the last stage of cooking and again just before serving, to intensify the flavor.
- 1 pound pinto beans, borlotti beans, or pink beans, cleaned
- 10 cups water
- 3 tablespoons lard
- 1 tablespoon salt, plus salt to taste
- 1 small sprig epazote, optional
- 1 medium onion, chopped
- 1 1/2 cups tomatoes, seeded and chopped
- 4 serrano chiles, 2 whole and 2 chopped
- 1/2 cup tequila
- 2 tablespoons chopped cilantro leaves
In a large covered pot, simmer the beans with the water and 1 tablespoon of lard for about 1 hours, then add 1 tablespoon of salt and the epazote and cook until beans are soft. Drain the beans, reserving 1 cup of the broth.
Heat the remaining 2 tablespoons of lard in a cazuela or large pot over high heat until it starts to smoke. Add the onion, tomatoes, chiles, and a little salt to taste. Cook until the fat rises to the surface and the vegetables are soft, about 10 minutes. Add the beans and cook for 5 minutes, stirring constantly. Add the reserved broth and half the tequila. Continue cooking until almost all the liquid has evaporated.
When ready to serve, remove from the heat, add the remaining tequila, and sprinkle the cilantro over the top.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
236 calories; 4g total fat; 4mg cholesterol; 707mg sodium; 32g carbohydrates; 12g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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