- Exported from MasterCook
6 Preparation Time :
Categories : Beans Tex-mex
Amount Measure Ingredient -- Preparation Method -- -- --
2 c Pinto beans
6 c -- water or more as
12 oz Beer
2 ts Bacon drippings or Peanut oil
1 lg Onion -- chopped
2 Garlic cloves -- minced
2 Fresh jalapenos or 1 To 2 serranos -- chopped
2 Pickled jalapenos -- chopped
1 t Chili powder
1 t Salt -- optional
Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to
cover them by several inches, preferably overnight.
Drain the beans, and add them to a stockpot or a
large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat.
After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an
inch more water than beans, add enough hot water to
bring it to that level. Simmer the beans another 30
minutes, then check them again, adding water as needed.
When the beans are well softened, add the remaining
ingredients, and continue simmering. Cook at least 15
more minutes, keeping the level of the water just
above the beans. The beans are done when they are
soft and creamy but not mushy, with each bean
retaining its shape. There should be extra liquid at
the completion of the cooking time, although the beans
should not be soupy. If you want the liquid a little
thicker, squash a few of the beans in the bottom of
the pot with a potato or bean masher.
Serve the beans immediately, or cover them and keep
them warm for as long as 1 hour. Or let them cool,
and refrigerate or freeze them for later use.
Shared and MM by Judi M. Phelps.
shell.portal.com, or jphelps
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