Border-Style Drunken Beans
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Border-Style Drunken Beans May, 2002  Serves 6 / This
is a lighter, vegetarian version of a traditional dish favored by
the caballeros (cowboys) of northern Mexico. Chipotle peppers
provide a smoky flavor that in the original dish is supplied by
bacon.2 tablespoons corn oil 1 white onion, chopped 2 ripe tomatoes, chopped 4 cloves garlic, minced 2 cups pinto beans, soaked overnight and drained 1 12-ounce bottle dark beer, such as Negro Modelo 4 cups vegetable stock 1/2 teaspoon ground cinnamon 1-2 chipotle peppers in adobo sauce, diced Salt and freshly ground pepper, to taste Fresh cilantro, for garnish 1. Heat oil in a large, deep skillet; add onions and cook until translucent. Add tomatoes and garlic; cook until garlic begins to brown. 2. Add presoaked beans, beer, vegetable stock, cinnamon and chipotle peppers. Simmer for 1 hour or until beans are tender, adding more stock as necessary. Season with salt and pepper and garnish with fresh cilantro. Calories 321,Fat 6,Perfat 15,Cholesterol 0,Carbo 51,Protein 16,Fiber ,Sodium |
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