Drunken Pintos With Cilantro and Bacon (Rick Bayless)

Name: Drunken Pintos With Cilantro and Bacon (Rick Bayless)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4 cups, 4-6 serving(s)
Ingredients: 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

Submitted by Jostlori

"These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros."

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Ready In:: 3hrs
Ingredients:: 9
Yields:: 4 cups
Serves:: 4-6

ingredients

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

directions

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.

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Reviews

I have been making these beans for years from my first Rick Bayless cookbook. They are really wonderful and always a big hit. I have never made them with canned beans, although it would probably work, but the slow cooked beans have a great texture and the taste is great.

ruthanne111