Drunken Garlic Pintos With Pan Roasted Poblanos Recipes

DRUNKEN GARLIC PINTOS WITH PAN-ROASTED POBLANOS

Steps:

• Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
• Drain; soak in fresh water for one hour.
• Drain again and now they're ready to use!
• Saute poblano pepper in a small amount of olive oil until slightly browned.
• Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
• Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
• Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
• *Don't salt beans while they're cooking, only after they are tender.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

Steps:

• 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.

DRUNKEN PINTO BEANS

Steps:

• Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
• Remove from heat.
• Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
• Saute the onions until lightly browned.
• Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
• Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
• Move the hot beans to a nice ceramic dish and serve. Enjoy!