Jalapeño Baked Beans
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||6 g|
|sat. fat||3 g|
- Preparation time: 15 minutes Stand: 1 hour
- Cook time : 2 hours
- Total time : PT2H15M
- Portion size: 10 to 12
- 1 lb 1lbdried pinto beanspinto beans
- 2 2white onionwhite onions, chopped
- 6 6slices bacon, chopped
- 4 4jalapeno pepperjalapeno peppers, seeded and finely chopped
- 5 5cloves garlic, minced
- 1 cup 1cupchopped fresh coriander
- 2 cups 2cupsdark beer
- 1 cup 1cupchopped canned tomatoes or ripe tomatoes
- 1-1/4 tsp 1-1/4tspsalt
Place beans in saucepan; pour in enough water to cover by 3 inches(8 cm) and bring to boil. Boil for 5 minutes; remove from heat. Cover and let stand for 1 hour. (Or soak overnight in three times their volume of water.) Drain beans.
In large saucepan, bring beans, 10 cups (2.5 L) water and half of the onions to boil. Reduce heat to medium; simmer, adding more water if necessary to keep beans covered, until beans are tender, 1 to 1-1/2 hours. Set aside.
In large saucepan or Dutch oven, fry bacon over medium-high heat until fat begins to render, 2 to 3 minutes. Add remaining onions; fry until lightly browned, about 8 minutes.
Add jalapeño peppers, garlic and coriander; fry for 2 minutes. Add beans with liquid, beer, tomatoes and salt; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 45 to 60 minutes.
Source : Canadian Living Magazine: September 2010