8 sl Turkey bacon
1 lb Dried pinto beans
5 1/2 c Water
2 Onions, chopped
8 lg Garlic cloves, minced
12 oz Dark beer
4 ts Ground cumin
1 tb Ground coriander
1 tb Sugar
1 tb Chili powder
1 Jalapeno pepper, chopped
3 Plum tomatoes, chopped
1 c Fresh cilantro, chopped
Cook bacon in heavy pot over medium-high heat until brown and almost crisp.
Transfer to paper towels and drain; discard drippings. Return bacon to pot.
Place beans in same pot. Add water, onions and garlic; boil 15 minutes.
Reduce heat to medium. Add beer, cumin, coriander, sugar, chili powder and
jalapeno. Cover partially and simmer 1 hour.
Add tomatoes to beans, cover partially and simmer 45 minutes. Uncover;
simmer until beans are tender and mixture is thick, about 20 minutes. Stir
cilantro into beans. Season with salt and pepper.
Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton
on Mar 10, 1997.