Tijuana Beans

[Guest guest]

Tijuana Beans

 

2 cups dried beans. black or pinto

8 cups cold water

5 medium onions. finely chopped

8 cloves garlic, crushed

3 tablespoons jalapeno peppers, bottled, finely chopped

1 lime, juice and pulp

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 1/2 teaspoons salt

freshly ground black pepper

10 dashes Louisiana hot sauce or tobacco

6 ounces tomato paste

3 tablespoons vegetable stock

 

Saute chopped onions for about ten minutes using vegetable stock.

Add crushed garlic and jalapenos and sauté for five more minutes.

Sauté until mixture is lightly caramelized. Be certain not to burn garlic or

peppers.

Inspect beans for any foreign debris. Remove debris and wash under cold tap in a

colander.

Drain thoroughly.

Bring eight cups of bottled water to a rolling boil in a large sauce pan or

pressure cooker.

Add washed, dried beans, cover pan and remove from heat.

Allow beans to steep for one hour.

No need to soak overnight as this causes the beans to ferment, imparting a

bitter taste.

Do not change water at this point, or a loss of taste will result.

Add onion, garlic, jalapeno pepper mixture to the bean and water.

Add all remaining seasonings and ingredients to the sauce pan.

Mix thoroughly with a wooden spoon.

Cover beans and simmer on very low heat for 2 1/2 hours, or pressure cook at

high pressure setting for 55 minutes.

Stir beans occasionally when using a conventional sauce pan.

Allow beans to cool to room temperature and then freeze or refrigerate.

Allow beans to develop for at least 24 hours in refrigerator. They keep for at

least two weeks in my refrigerator, and months in the freezer if properly

packaged for storage.

[Guest guest]

the tijuana beans sound so yummy!

 

" To LoVe iS aN aCt oF bRaVeRy "

________________________________

Chico Juarez <chico_trucker

 

Wed, October 7, 2009 12:37:28 PM

Tijuana Beans