Best Drunken Pintos With Cilantro And Bacon Rick Bayless Recipes

Drunken Garlic Pintos with Pan-Roasted Poblanos image

Provided by EdsGirlAngie

Time 4h30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 cups pinto beans
1/2 onion, coarsely chopped
4 cloves garlic, chopped
1/2 small poblano pepper, finely minced
3 cups water
6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and pepper
1 dash garlic powder
1 dash Tabasco sauce

Steps:

Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
Drain; soak in fresh water for one hour.
Drain again and now they're ready to use!
Saute poblano pepper in a small amount of olive oil until slightly browned.
Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
*Don't salt beans while they're cooking, only after they are tender.

Nutrition Facts : Calories 170.6, Fat 0.9, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 29.4, Fiber 8.7, Sugar 1.2, Protein 8.8

Drunken Pintos With Cilantro and Bacon (Rick Bayless) image

Provided by Jostlori

Categories Grains

Time 3h

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups dried pinto beans
5 cups water
1/2 cup pork shoulder, cubed (or extra bacon)
4 slices bacon, thick, cut into 1/2 inch pieces
1 small white onion, cut into 1/4 inch dice
2 serrano chilies or 1 jalapeno chile
3/4 teaspoon salt
1 1/2 tablespoons tequila, to taste
1/4 cup cilantro, roughly chopped

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.