Drunken Peruano Beans With Cilantro and Bacon
This recipe is adapted from Rick Bayless's Mexican Kitchen. I purchased some peruano beans (also called mayocoba beans) and wasn't sure what to do with them and found this recipe online. Peruano beans can be used any time navy beans are used and are from Mexico. This is a nice and spicy pot of beans that you can throw inside of a burrito or just eat plain. I added extra jalapenos and used red onion instead of yellow (I did not change the recipe--only how I made it). I also used rum in place of tequila because it's what I had. Very tasty! Thank you Rick Bayless!
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INGREDIENTS
Nutrition- 8ounces dried peruano beans
- 2
- 4
- 1
- 2serranos (stemmed, seeded, and chopped) or 1 jalapeno pepper (stemmed, seeded, and chopped)
- 2
- 2tablespoons tequila
- 1⁄2
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DIRECTIONS
- 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.
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