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Thursday, May 24, 2012
"DRUNKEN PINTO BEANS with Republic Tequila"
Drunken Pinto Bean
A savory ranch dish of the southwest cuisine. This (TEX-MEX) bean dish is a favorite with any ole Gringo. We add some extra flavor using some black beans and kicking the recipe up with Republic Tequila with a mild touch of heat.
2 tsp vegetable oil 4 strips bacon, chopped 1/2 onion, minced 1 jalapeno pepper, seeded and minced 1 can pinto beans 1 can black beans, rinsed and drained 1/4 cup water 2 Tbsp Republic Tequila 2 Tbsp chopped fresh cilantro
Heat oil in a medium saucepan over medium heat. Add bacon and cook
until crisp. Remove bacon with a slotted spoon and reserve.
Add onion and pepper to saucepan. Cook for 5 minutes or until browned.
Add pinto beans (drain a bit of the liquid off first, but not much),
drained black beans, and water. Stir in bacon. Heat until boiling,
reduce heat, and simmer for 20-30 minutes to bring flavors together.
(If beans are too soupy at this point, raise heat and boil some of the
liquid off. If beans are too dry, simply add a few splashes of water
and continue to simmer.)
Right before serving, add tequila and
cilantro; stir well into the dish. This goes great with BBQ, Fajitas and any
other Tex-Mex dish you serve.
If you really desire to put a great deal more spicy bite into this dish, add two additional jalapeno peppers. Although, while you might enjoy the heat on your palate like a Texas summer heat wave, some just can not deal with it when their tongue feels as if it just visited Hadies, so we reccommend using merely one seeded pepper will make this dish much more enjoyable for everyone. Also, while we used can beans in the dish, you can soak your own and even substitute the Tequila for a good Shiner Boch dark beer, but then it wouldn't be Republic Drunken Pinto Beans either. Adios Mi Amigos