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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- 1 1/2 pounds dried pinto beans, cleaned, rinsed, and soaked overnight, in water to cover
- 3 to 3 1/2 quarts water
- 1/2 cup lard or vegetable oil
- 2 large white onions, finely chopped
- 3 large tomatoes, finely chopped
- 4 serrano chilies or jalapeno chilies, finely chopped
- 2 cups finely chopped cilantro
- Sea salt, to taste
- 2 to 3 cups dark beer
Method
- To prepare the beans, put the beans in a pot, add 3 times their volume in water.
- Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender.
- If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat.
- Add the onions and fry until lightly browned.
- Add the tomatoes, chilies, and cilantro.
- Add the cooked beans, salt, and beer.
- Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish.
- Serve with roasted meat and corn or flour tortillas.
