|Name:||Drunken Beans||Contributor:||Martin Golding|
|Description:||Tequila sparked sofrito flavored beans (Gather '03)||Posted:||2006-05-13|
|Key words:||beans, vegan||Category:||Side Dishes|
|Ingredients:||1 lb beans
10 c water
3 Tbsp lard or oil, divided
1 Tbsp salt + to taste
1 sprig epazote (optional)
1 medium onion, chopped
1/2 c tomatoes, seeded and chopped (or 12 oz canned chopped)
4 serrano chilis, 2 whole and 2 chopped
1/2 c tequila
2 Tbsp chopped cilantro
|Preparation:||Simmer beans with 1 Tbsp of the fat about 2 hours or until soft, adding 1 Tbsp of salt and epazote after the first hour.
Drain beans, reserving 1 c of the broth.
In 2 Tbsp fat, cook whole chilis over very high heat until browned and blisterd. Reserve.
Cook onion, tomatoes, chopped chilis and a little salt until soft and fat rises to the surface, about 10 minutes.
Add all veggies to beans; cook 5 minutes stirring. Add half of the tequila and the reserved broth, continue stirring until dry.
Remove from heat, add the remaining tequila and cilantro.
|Notes:||This recipe scales easily, and is quite good in its vegan form.|