Drunken Peruano Beans With Cilantro and Bacon

Recipe by AmyZoe
READY IN: 2hrs 30mins
YIELD: 4 cups


  • 8
    ounces dried peruano beans
  • 2
    ounces salt pork, in largish chunks
  • 4
    slices bacon, sliced into 1/4 inch pieces
  • 1
    onion, chopped
  • 2
    serranos (stemmed, seeded, and chopped) or 1 jalapeno pepper (stemmed, seeded, and chopped)
  • 2
    garlic cloves, finely chopped
  • 2
    tablespoons tequila
  • 12
    cup cilantro, chopped (or more)


  • Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
  • Simmer until done.
  • Drain, reserving 1 cup of the water and remove salt pork.
  • In the meantime, saute the bacon until done but not crispy.
  • Drain and set aside.
  • Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
  • Add the garlic and saute until the raw garlic smell is gone.
  • Add the beans to the onion mixture with the reserved bacon.
  • Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
  • Add salt and pepper to taste and simmer 5 to 10 minutes.
  • Just before serving, add the tequila and simmer 5 to 10 minutes.
  • Add the cilantro, stir and serve.