October 14th, 2011
Borracho Beans
For a regular family sized meal, try this for the beans and rice:
BEANS
Three cans of pinto beans, strained
Enough beer to cover the beans by 1/2 inch (around 2 cans or bottles — use a pale ale, pilsner, or blond lager)
2 cans of tomatoes with mild chillies (like Rotel)
1 large onion, chopped and clarified
3-4 cloves of garlic, chopped and browned
2 tsp cumin
2 tsp coriander
(Add more of both or either too taste)
Put all in a stew pot, bring to a boil, then reduce to a simmer for 20 minutes. Use immersion blender or potato masher to smash some beans and create a thicker broth.
RICE
Cook enough brown rice for 4-5 people. When cooked, stir in:
– Juice of 2-3 limes
– 1/2 cup of chopped cilantro
Serve with chips, yogurt and salsa to garnish.
–Prepared by Richard at St. Lydia’s on September 25
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