Food Culture of the South
Serves 6 to 8
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
- Soak pinto beans in water for at least 8 hours to soften.
- Drain and rinse beans.
- 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.
- 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.
- Garnish with chopped cilantro and serve.
Recipe BySheldon Lukow of Butchertown Hall in Nashville