Photo by Danielle Atkins

Food Culture of the South

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yields

Serves 6 to 8

    Ingredients
  • 1 pound dry pinto beans
  • ½ pound bacon, diced
  • 1 yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 1 quart chicken or vegetable stock, or enough to cover beans
  • 2 tomatoes, diced
  • 1 (12-ounce) bottle dark lager-style beer
  • ½ teaspoon salt
  • 1 bunch cilantro, chopped
steps
  1. Soak pinto beans in water for at least 8 hours to soften.
  2. Drain and rinse beans.
  3. In a large stockpot, sauté bacon over medium heat, rendering fat into pan, about 5 minutes. Add onion and jalapeño and sweat for 5 minutes.
  4. Add reserved beans and enough stock to cover beans. Bring mixture to a boil then reduce heat to medium-low. Add tomatoes, beer, and salt. Simmer over medium-low heat for 1½ to 2 hours until beans are tender, stirring and tasting occasionally to check for doneness.
  5. Garnish with chopped cilantro and serve.

From A Feast for the Fireworks.

  • Recipe By
    Sheldon Lukow of Butchertown Hall in Nashville
  • Contributing City
    Nashville

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