Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

From the Monterrey area.

-----------------------FOR THE BEANS----------------------------
1 1/2 lb Dried pinto beans, cleaned, 1 lg White onion, halved
-rinsed, and soaked 6 ea Cloves garlic, whole
Overnight in water to cover 1 T Lard or vegetable oil
3 ea - 3 1/2 qts water

-----------------------FOR THE SAUCE----------------------------
1/2 c Lard -jalapenos, finely chopped
1 lg White onion, finely chopped 1 1/2 c Cilantro, finely chopped
3 lg Tomatoes, finely chopped 2 c Light OR dark beer
4 ea Chiles serranos OR Salt to taste

---------------------PREPARE THE BEANS--------------------------

Put beans in a pressure cooker. Cover with water; then add onion,
garlic, and lard. Cover and cook for about 45 minutes to 1 hour. If
preparing in a regular pot, put the beans in a deep casserole, and
add three times their volume in water. Add onion, garlic, and lard.
Cook over low heat for 1 1/2 to 2 hours or until beans are tender. If
water evaporates, add more warm water. Meanwhile, prepare the sauce:
Heat lard in a heavy frying pan. Add onions, and fry until lightly
browned. Add tomato, chiles, and cilantro. Add the beans. Salt to
taste, and add beer. Correct seasoning, and continue to cook over low
heat until mixture thickens, about 45 minutes. To serve, pour hot
beans in a clay or ceramic serving dish. Serve with roasted kid or
other meat and corn or flour tortillas. Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori
Chang, New York. 1986. ISBN 0-941434-89-3.

From the collection of Karin Brewer

Submitted By KARIN BREWER On 01-20-95

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