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Frijoles Borrachos #5 (Drunken Beans)
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    Frijoles Borrachos #5

  • 2 chipotle peppers -- stemmed
  • 4 jalapenos -- chopped
  • 1/2 cup peppered tequila
  • 1 pound dried pinto beans
  • 12 ounces Mexican beer
  • 4 cloves garlic -- minced
  • 1 teaspoon cumin seeds
  • 1/2 pound bacon, cut into 1 1/2 inch pieces
  • 1 onion -- chopped
  • 2 cloves garlic -- minced
  • 4 large tomatoes -- chopped
  • salt to taste
  • 1 bunch fresh cilantro
  • Rinse pintos and put in a pot along with beer and water to cover the beans by about 3 inches. Add chipotles, 4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered. Remove cover and salt to taste.

    Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out pan and sauté onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos and simmer for 5 minutes, stirring constantly. Remove from heat and add to the beans, along with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes. Salt to taste, and garnish with cilantro sprigs when served.

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