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Eva`s Beans
1 lb Pinto beans * 1 lg White onion, chopped 4 To 5 fresh tomatoes, peeled, -seeded and chopped ** 1 lb Lean bacon, cut into squares 1 tb Mexican oregano 1 Sprig Epasote 1 tb Ground cumin 12 oz Beer Water *** 1 bn Cilantro, chopped 2 To 12 fresh jalapeno -peppers, seeded, cut into -fine slivers. Salt to taste *(NOT soaked, but rinsed well, and the rocks, etc.picked out) ** (substitute canned, if you like) *** to cover the beans by about 2 inches (you may need to add more HOT water as they cook) In a large pot, put the beans, bacon, oregano and cumin. Add the beer, and water. Simmer until the beans are almost tender (maybe 1 - 1 1/2 hours). Add the tomatoes and jalapenos, and cook until beans are fully tender. Add the cilantro, and re-heat for about a half hour. Salt to taste. These make a good basic bean. If you want a bean soup, remove about a quarter of the beans, and mash with a potato masher. Return to the pot. Eva insisted that these beans HAD to be consumed the same day they were cooked. I`ve found they will be almost as good reheated the next day, and if drained of most of their liquid, they make killer refried beans. She served them as a separate course, after the meat -- I like them as an accompaniment to grilled or barbecued meat, or as a meal in themselves, when served with a lot of fresh tortillas or homemade bread. Kathy in Bryan, TX |
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