Drunken” Beans
Description
This Mexican dessert features Dried pinto beans, White onion, Lard or vegetable oil, Fresh epazote* sprigs; (pungent mexican herb) or 1 teaspoon dried epazote, crumbled. It delivers aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Kitchen Market - 888-468-4433 Pick over beans.
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In a large bowl soak beans in cold water to cover by 2-inches for 1 day.
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Drain beans and halve onion.
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In a 5 quart kettle
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simmer beans, lard or oil, onion, and epazote, if using, in water to
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cover by 2-inches, covered, 45 minutes, or until beans are almost tender.
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Add salt and simmer beans until just tender, about 15 minutes more.
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Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered.
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Drain beans in a colander.
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Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned.
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Add beans, salsa, beer, and salt to taste and
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cook , stirring, until most of liquid evaporates, about 10 minutes.
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Beans may be made 2 hours ahead and kept at cool room temperature.
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Reheat beans before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1079.0kcal
- % Daily Value *
- Total Fat 71.5g111%
- Saturated Fat 22.2g111%
- Cholesterol 69.0mg23%
- Sodium 7464.2mg312%
- Total Carbohydrate 39.7g14%
- Dietary Fiber 11.9g48%
- Sugars 5.5g
- Protein 67.1g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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