email this pageIngredients
1 tablespoon vegetable oil
1 cup chopped onion, divided
2 garlic cloves, minced, divided
2 cups dried beans Ojo de Cabra (Goat’s Eye) or pinto beans
3/4 cup dark, sweet beer
1 thick slice bacon
3 serrano peppers, seeded and minced
1/2 pound mushrooms, sliced
1/2 teaspoon salt
Coarsely ground black pepper
Limes wedges
Instructions
1 cup chopped onion, divided
2 garlic cloves, minced, divided
2 cups dried beans Ojo de Cabra (Goat’s Eye) or pinto beans
3/4 cup dark, sweet beer
1 thick slice bacon
3 serrano peppers, seeded and minced
1/2 pound mushrooms, sliced
1/2 teaspoon salt
Coarsely ground black pepper
Limes wedges
1. Heat oil in a heavy saucepan; add 1/4 cup chopped onion and 1 minced garlic clove. Sauté about 5 minutes. Add beans and enough cold water to cover by 3 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 2 hours or until beans are tender, adding water as necessary to keep beans covered.
2. Add beer and simmer about 15 minutes.
3. Cook bacon in a frying pan until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving the bacon. Add peppers and remaining onion and garlic; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan.
4. Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges. Serves 6.
"Relish a New American Farmer," Feb. 2007.
Nutritional Information
2. Add beer and simmer about 15 minutes.
3. Cook bacon in a frying pan until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving the bacon. Add peppers and remaining onion and garlic; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan.
4. Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges. Serves 6.
"Relish a New American Farmer," Feb. 2007.
Per serving: 230 calories, 3g fat, 12g prot., 39g carbs., 7g fiber, 230mg sodium.
