The word borracho was a 19th century term
for a drunkard, so this recipe's name literally means 'drunken
pinto beans'. Simmering the pintos in beer, with lots of cilantro,
results in a very special flavor.
Frijoles
Borrachos
- 1 tablespoon olive oil
1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
1/2 cup beer
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced, or one 4-ounce can
chopped mild green chilies
Salt to taste
- Heat the oil in a large
skillet. Add the tomatoes and scallions and sauté over
medium-low heat for 2 minutes. Add the remaining ingredients
and stir together, then simmer, covered, over low heat for 30
minutes. If there's too much liquid in the skillet at this time,
cook, uncovered, until it thickens up a bit. Serve hot.
Makes 6 or more servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
