Frijoles Borrachos

1. 1

   Pick over beans.

2. 2

   In a large bowl soak beans in cold water to cover by 2 inches for 1 day.

3. 3

   Drain beans and halve onion.

4. 4

   In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender.

5. 5

   Add salt and simmer beans until just tender, about 15 minutes more.

6. 6

   Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered.

7. 7

   Drain beans in a colander.

8. 8

   Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned.

9. 9

   Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes.

10. 10

    Beans may be made 2 hours ahead and kept at cool room temperature.

11. 11

    Reheat beans before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.