*  Exported from  MasterCook Mac  *
 
                               Drunken Beans
 
 Recipe By     : Stephan Pyles in __The New Texas Cuisine__
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans and Legumes                Side Dishes
                 Southwestern                     Texas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      ounces        bacon -- diced
    1      large         onion -- diced
    2      cloves        garlic -- minced
    2      cups          pinto beans -- soaked and drained
    1      quart         chicken stock or water
    2      cups          beer
    4                    jalapeno chiles (with seeds) -- thinly sliced
                         salt -- to taste
                         freshly ground black pepper -- to taste
    2      tablespoons   cilantro -- chopped
 
 In a large saucepan, saute the bacon over medium heat until the fat is 
 rendered.  Remove the bacon with a slotted spoon and set aside.  Pour off all 
 but 1 tablespoon of fat and add the onion and garlic.  Cook for 2 to 3 
 minutes, until the onion is translucent.  Add the beans, stock or water, and 
 beer.  Bring to a boil, reduce the heat to a simmer, and cook for about 1 
 hour, checking every 30 minutes or so.  Add the jalapenos after the first 30 
 minutes of cooking, and add more broth or water as needed to keep the beans 
 covered.  When the beans are tender, season with salt and pepper.  Stir in the
 cilantro, and serve.
 
 Notes:  Chef Stephan Pyles included this recipe in his cookbook __The New 
 Texas Cuisine__, Doubleday, 1993, ($35.).  He suggests serving Drunken Beans 
 with Jalapeno-Stuffed Smoked Dove, Three Potato Salad and Rosy Relish, all 
 included in his cookbook.
 
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