A number of traditional Mexican dishes have “drunken” sauces that may use wine or tequila.8 servings
- 1 pound dried pinto beans
- 1 large white onion
- 2 tbsp lard or oil
- 1 tsp dried epazote, crumbled
- 1 tsp salt
- 6 bacon slices
- 2 cups fresh tomato salsa
- 1/2 cup beer
Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender.
Add salt and simmer beans until just tender, about 15 minutes more. Drain beans in a colander.
Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes.