Drunken Pintos With Cilantro And Bacon (Rick Bayless)

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   BEANS:

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   Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.

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   Add 5 cups water; remove any beans that float.

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   Add the cubed pork (or extra chopped bacon) and bring to a boil.

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   Reduce heat and gently simmer, partially covered, until tender, about 2 hours.

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   Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.

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   FLAVORINGS:

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   In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.

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   Pour off all the drippings except 2 Tablespoons.

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    Return pan to medium heat.

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    Add the onions and chiles and fry until deep golden brown, about 10 minutes.

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    Scrape the onion mixture into the beans; taste and season with salt.

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    Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.

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    If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.

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    You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.

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    Just before serving, stir in the tequila and cilantro.

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    Serve in warm bowls topped with the crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.