Drunken Beans

1 pound Dried pinto beans picked and rinsed

30 sprigs Fresh cilantro

4 slices Bacon cut into 1/4 inch pieces

1 Onion chopped

2 Poblano chiles seeded and chops

3 cloves Garlic minced

1/2 cup Tequila

2 Bay leaves

1 cup Mexican lager beer (Corona or Dos Equis)

1/4 cup Tomato sauce

2 Limes quartered

2 ounces Cotija cheese crumbled

4 tablespoons Salt



Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl. Add beans

and soak at room temperature for 8 to 24 hours. Drain and rinse well.

Adjust oven rack to lower middle position and heat to 275.

Pick leaves from 20 cilantro sprigs reserving stems. Chop leaves fine and

refrigerate until needed. Using twine tie remaining cilantro cilantro sprigs and

reserved stems into a bundle.

Cook bacon in Dutch oven over medium heat, stirring occasionally until crisp.

Using slotted spoon place bacon on paper toweled bowl. Place onion, peppers

and garlic in Dutch oven stirring frequently until softened. Remove from heat.

Add tequila and cook until evaporated (3-4 min.). Return to high heat, Stir in

3 1/2 cups water, bay leaves, salt, beans and cilantro bundle, and bring to boil.

Cover and place in oven and cook 45-60 min. until beans are soft.

Remove from oven, discard bay leaves and cilantro bundle. Stir in beer and

tomato paste and bring to simmer over medium low heat. Simmer stirring until

thick and beans are tender about 30 minutes. Serve with chopped cilantro,

lime wedges, cheese and bacon to garnish.



Note: You will get fewer blow outs if you soak the beans overnight, but if you

pressed for time you can quick brine. In the Dutch oven put T salt, 4 cups

water and beans and bring to boil over high heat. Remove from heat and

cover for 1 hour. Drain and rinse the beans and proceed with recipe.



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