Frijoles Borrachos Mexicanos

Course : Beans
Serves: 1
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2 medium chipotle peppers -- stemmed
4 medium jalapenos -- chopped
1/2 cup peppered tequila
1 pound dried pinto beans
12 ounces Mexican beer
4 cloves garlic -- minced
1 teaspoon cumin seeds
1/2 pound bacon, cut into 1 1/2 inch pieces
1 medium Onion -- chopped
2 cloves garlic -- minced
4 large tomatoes -- chopped
1 teaspoon salt to taste
1 bunch fresh cilantro

Preparation / Directions:

Rinse pintos and put in a pot along with beer and water to cover the beans by about 3 inches. Add chipotles, 4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered. Remove cover and salt to taste. Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out pan and sauté onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos and simmer for 5 minutes, stirring constantly. Remove from heat and add to the beans, along with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes. Salt to taste, and garnish with cilantro sprigs when served.

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