Beer-Baked Pinto Beans -- correction to title

[Guest guest]

sorry..please delete last post for Beer-Baked Pinto Beans - Gour Fri ----

 

Gour Fri means I posted this to another list on their Gourmet Fridays..and

I forgot to remove the words from the title when sending to Veg-Rec. So,

I fixed title here:

 

 

* Exported from MasterCook *

 

Beer-Baked Pinto Beans

 

Recipe By :Barbara Hansen, L.A. Times

Serving Size : 8 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried pinto beans

8 cloves garlic -- divided

2 Anaheim chiles

1 teaspoon salt

1/4 cup oil -- or bacon drippings

2 onions -- chopped

2 large tomatoes -- peeled and chopped

1 cup beer -- (not dark beer)

 

Wash the beans and soak them overnight in water to cover.

 

The next day, drain the beans and place them in a large saucepan with water

to cover generously and 4 cloves of garlic. Bring the beans to a boil,

reduce heat and cook, partially covered, until the skins wrinkle, about 1 hour.

 

To roast the chiles, hold them with tongs directly above a gas flame,

turning until charred on all sides, about 10 minutes, or place them beneath

the broiler. When charred, put the chiles in a glass bowl, cover with

plastic wrap and let them sit until cool enough to handle, about 10

minutes. Remove and discard the skin, then chop the chiles. Set them aside.

 

Mash the remaining 4 cloves of garlic in the salt until dissolved to a

paste. Heat the oil in a skillet over medium heat, add the onions and

garlic paste and cook until the onions are tender, 8 to 10 minutes. Add the

tomatoes and chiles and cook until the tomatoes are softened, about 5 minutes.

 

Heat the oven to 350 degrees.

 

Remove 1 cup of beans with a little of the cooking liquid and mash

thoroughly. Drain the remaining beans, reserving the liquid, and place in a

bean pot or deep casserole. Stir in the mashed beans, the onion mixture,

beer and 1 cup of the reserved liquid.

 

Bake until the beans are very tender, adding the reserved liquid as needed

to keep them from drying out. Accompany with separate bowls of chopped

onion and cilantro to add as desired.

 

8 servings. Each serving: 146 calories; 407 mg sodium; 0 cholesterol; 7

grams fat; 1 gram saturated fat; 16 grams carbohydrates; 4 grams protein;

3.73 grams fiber.

 

Active Work Time: 30 minutes * Total Preparation Time: 3 hours plus 8 hours

soaking

 

Notes: I didn't record the date this was published in Times. Woops.

 

MC'd by Brenda Adams

 

 

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