Perfect Pintos

Here’s another reader recipe. Canice Flanagan is going to need to start her own blog pretty soon. Followed by a cookbook deal, television show, guest judge stint on Iron Chef, etc. In the meantime, I’m more than happy to share her kitchen discoveries.

Perfect Pintos

1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved.

2 T corn oil
1 medium white onion, finely chopped
1 bunch green onions, thinly sliced
3 Roma tomatoes, chopped
2 jalapeños, minced
2 cloves garlic, minced
¾ cup ale
1 T hot sauce
2/3 cup cilantro leaves, chopped

Cook beans as directed.  Reserve 1 cup pot liquor, and set aside both beans and pot liquor.

Heat oil in a large sauté pan over medium flame.  Add white onions, and cook 1 minute, stirring.  Add in green onions and cook 1 minute more.  Stir in Roma tomatoes.  Add cooked beans, jalapeños, garlic, ale, and hot sauce.  Increase heat and bring to a boil.  Reduce to a very low flame and simmer 20 minutes.  Add reserved pot liquor, as necessary, to keep beans moist.  Stir in chopped cilantro and simmer five minutes more.

Serve hot, as a side to barbecue, or fold into burritos or tacos.  Enjoy.