Drunken Pintos With Cilantro And Bacon Rick Bayless Recipes

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DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON



Drunken Peruano Beans With Cilantro and Bacon image

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

8 ounces dried peruano beans
2 ounces salt pork, in largish chunks
4 slices bacon, sliced into 1/4 inch pieces
1 onion, chopped
2 serranos (stemmed, seeded, and chopped) or 1 jalapeno pepper (stemmed, seeded, and chopped)
2 garlic cloves, finely chopped
salt
pepper
2 tablespoons tequila
1/2 cup cilantro, chopped (or more)

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 PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)



Drunken Pintos With Cilantro and Bacon (Rick Bayless) image

These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.

Provided by Jostlori

Categories     Grains

Time 3h

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups dried pinto beans
5 cups water
1/2 cup pork shoulder, cubed (or extra bacon)
4 slices bacon, thick, cut into 1/2 inch pieces
1 small white onion, cut into 1/4 inch dice
2 serrano chilies or 1 jalapeno chile
3/4 teaspoon salt
1 1/2 tablespoons tequila, to taste
1/4 cup cilantro, roughly chopped

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.

FRIJOLES BORRACHOS: DRUNKEN BEANS



Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper

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.

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