04-02-2005, 04:50 PM
1 pound pinto beans, soaked overnight and drained
1 medium onion, diced
2 large poblano peppers, roasted and peeled
4 serrano peppers, thinly sliced with seeds
2 ripe tomatoes, cored, med. dice
Salt and pepper
2 to 3 tablespoons olive oil
1/2 teaspoon minced garlic
1 to 2 quarts chicken stock or water
2 cups dark beer
In lg. stock pot, sauté onions and garlic in oil. Cook until onion is translucent. Add beans, chiles, tomatoes, stock and beer. Bring to a boil, cook about 1 hour.
Add water or broth as needed to keep beans covered. When tender, season to taste with salt and pepper.
1 medium onion, diced
2 large poblano peppers, roasted and peeled
4 serrano peppers, thinly sliced with seeds
2 ripe tomatoes, cored, med. dice
Salt and pepper
2 to 3 tablespoons olive oil
1/2 teaspoon minced garlic
1 to 2 quarts chicken stock or water
2 cups dark beer
In lg. stock pot, sauté onions and garlic in oil. Cook until onion is translucent. Add beans, chiles, tomatoes, stock and beer. Bring to a boil, cook about 1 hour.
Add water or broth as needed to keep beans covered. When tender, season to taste with salt and pepper.