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Frijoles Borrachos

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRIJOLES BORRACHOS
 Categories: Beans, Tex-mex, Alcohol
      Yield: 6 Servings
 
      2 c  Pinto beans
      6 c  ;water or more as needed
     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 ts Chili powder
      1 ts 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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