Title: Drunken Black Beans
Categories: None
Yield: 4 Servings

1	lb	Black turtle beans
1/4	lb	Smoked bacon; cut medium dice
1/4	lb	Mexican chorizo sausage; skin removed
2		Peeled onions; cut small dice
1		Peeled carrot; cut small dice
3		Garlic cloves; peeled & minced
3		Stemmed jalapenos; minced
1		Smoked ham hock
1/2	tb	Epazote; chopped finely
1		Bottle dark mexican beer
2	qt	Rich chicken stock
1/4	c	Cornstarch
1/4	c	Tequila
		Salt; to taste
1	sm	Bunch fresh cilantro; chopped
		Lime juice; to taste

Place beans onto a large tray and pick through them. Wash beans and set aside.

Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice. Recheck salt seasoning.

Served as part of entree: Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Dean Fearing

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