Drunken Pintos With Cilantro And Bacon Rick Bayless Recipes
DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON
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
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)
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
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.
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- Rinse the beans thoroughly and scoop into a medium-size Dutch oven. Add 5 cups water, remove any beans that float, then add the pork shoulder (or extra chopped bacon) and bring to a boil. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender about 2 hours. You'll need to gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.
- In a medium-size skillet, fry the bacon (that is, the remaining bacon if you used some for the simmering), stirring regularly, until crisp, about 10 minutes. With a slotted spoon, remove the bacon, leaving behind as much of the drippings as possible. Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and chiles and fry until deep golden brown, about 10 minutes. Scrape the onion mixture into the beans, then taste and season it all with salt. Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors. If the beans seem quite soupy, boil over medium-high heat, stirring frequently, until the consistency of a nice, brothy bean soup. (An alternative here is to puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth.)
- Just before serving, stir in the tequila and cilantro, then serve in warm bowls topped with the crumbled bacon.
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