Frijoles Borrachos

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Frijoles Borrachos

 

1 tablespoon canola oil

1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes

2 large scallions, chopped

4 cups cooked pinto beans

1/2 cup beer

1/3 cup chopped

fresh cilantro

1 jalapeno pepper, seeded and minced, or one 4 ounce can chopped mild green

chilies

salt to taste

 

Heat the oil in a large skillet. Add the tomatoes and scallions and saute over

moderately low heat for 2 minutes. Add the remaining ingredients and stir

together,then simmer, covered, over low heat for 30 minutes. If there's too much

liquid in the skillet at this time, cook, uncovered, until it thickens up a bit.

Serve hot, with warm tortillas.

 

 

 

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