Recipe of the Day ~ 8/2/11

Frijoles Borrachos

3-4 cups of dry pinto beans, pick stones out and clean
  you can soak them in water over night if you want, cover beans with water with about 3" over
salt pork, buy one piece and cut about 5 slices from it, freeze the rest for your next pot
4 whole jalapenos
4 pieces whole garlic cloves
3-4 tablespoons of Fiesta Pinto Bean Seasoning, Walmart or HEB
Salt and Pepper
One bunch of cilantro, rip leaves off stems, slightly chop
One medium white or yellow onion, chopped
1/2 pound of bacon (I use peppered), diced small
3-4 Roma tomatoes, chopped
1 bottle beer of your choice

Place beans in big soup pot and cover with water, about 5" over beans. Use your judgement.  Add the salt pork, whole jalapenos, whole garlic cloves, salt & pepper and Pinto Bean Seasoning.  Bring to a boil and then cook on medium for about 2 hours, then on low for another hour. Until beans are soft...make sure not to let the water evaporate! If you need to add more water, add hot water.  Once beans are done, scoop out the salt pork, jalapenos and garlic (if you can find them)

In a separate skillet, cook bacon till a little crisp, add onion and cook till soft, add tomato and cilantro and cook together for about 10 minutes.  Pour all into the beans and add the beer! Cook for another 10-15 minutes and done....you can add more beer if you want.  I play with the amount of spices depending on what size of pot of beans I make. They are great leftover, but juice will get thicker each time you heat up...super yummy with barbecue and/or Mexican dishes.

Enjoy!