*  Exported from  MasterCook  *
                             FRIJOLES BORRACHOS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans                            Tex-mex
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pinto beans
    6       c             -- water or more as
   12       oz           Beer
    2       ts           Bacon drippings or
                         Peanut oil
    1       lg           Onion -- chopped
    2                    Garlic cloves -- minced
    2                    Fresh jalapenos or
    1                    To 2 serranos -- chopped
    2                    Pickled jalapenos -- chopped
    1       t            Chili powder
    1       t            Salt -- optional
   Pick through the beans and rinse them, watching for
   any gravel or grit. Soak the beans in water, enough to
   cover them by several inches, preferably overnight.
   Drain the beans, and add them to a stockpot or a
   large, heavy saucepan. Cover them with the water and
   beer.  Simmer the beans, uncovered, over low heat.
   After 1 hour, stir the beans up from the bottom and
   check the liquid level. If there is not at least an
   inch more water than beans, add enough hot water to
   bring it to that level.  Simmer the beans another 30
   minutes, then check them again, adding water as needed.
   When the beans are well softened, add the remaining
   ingredients, and continue simmering.  Cook at least 15
   more minutes, keeping the level of the water just
   above the beans.  The beans are done when they are
   soft and creamy but not mushy, with each bean
   retaining its shape. There should be extra liquid at
   the completion of the cooking time, although the beans
   should not be soupy.  If you want the liquid a little
   thicker, squash a few of the beans in the bottom of
   the pot with a potato or bean masher.
   Serve the beans immediately, or cover them and keep
   them warm for as long as 1 hour.  Or let them cool,
   and refrigerate or freeze them for later use.
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, or jphelps@best.com
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