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Eva's Beans
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    Eva's Beans

  • 2 c Pinto beans, washed and -picked over
  • 8 Roma tomatoes, seeded -and chopped
  • 1/2 lb Sliced bacon, cut - into squares
  • 1 lg White onion, diced
  • 1 cl Garlic, crushed
  • 8 Jalapeno peppers, seeded -cut into strips
  • 4 c Water
  • 2 c Beer
  • 1 tb Mexican oregano
  • 2 ts Ground cumin
  • 1 c Chopped cilantro
  • Salt to taste
  • (Eva's beans were HOT, if you don't tolerate hot stuff well, feel free to reduce the amount of peppers)

    Place all ingredients except salt and cilantro in a large pot. Bring to a boil, cover, and remove from the heat. Allow mixture to stand for 1 hour.

    Return the pot to the heat, and simmer until the beans are tender. Add cilantro and salt to taste.

    Remove about 1 cup of the cooked beans from the pot, along with some of the cooking liquid. Mash the beans into the cooking liquid, and return the bean puree to the pot. Stir to combine.

    These may be served as an accompaniment to a meal, or as a meal in themselves, accompanied by a stack of flour tortillas.

    Eva insisted that these beans did not reheat well, and should be made fresh daily. I disagree -- the leftovers are great.

    From: Kathy in Bryan, TX
    Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
    Post Date: 11 Dec 00

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