Drunken Pintos With Cilantro and Bacon (Rick Bayless)

Recipe by Jostlori
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 4-6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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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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