Best Drunken Peruano Beans With Cilantro And Bacon Recipes

MEXICAN DRUNKEN BEANS

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON

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.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

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.