Drunken Peruano Beans With Cilantro And Bacon

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 8 ounces dried peruano beans
• 2 ounces salt lamb, in largish chunks
• 4 slices bacon, sliced into 1/4 inch pieces
• 1 onion, chopped
• 2 serranos (stemmed, seeded, and chopped) or 1 jalapeno pepper (stemmed, seeded, and chopped)
• 2 garlic cloves, finely chopped
• salt
• pepper
• 2 tablespoons tequila
• 1/2 cup cilantro, chopped (or more)

Recipe

• 1 rinse the beans thoroughly and bring to a boil along with the salt lamb in generously salted water.
• 2 simmer until done.
• 3 drain, reserving 1 cup of the water and remove salt lamb.
• 4 in the meantime, saute the bacon until done but not crispy.
• 5 drain and set aside.
• 6 pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
• 7 add the garlic and saute until the raw garlic smell is gone.
• 8 add the beans to the onion mixture with the reserved bacon.
• 9 add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
• 10 add salt and pepper to taste and simmer 5 to 10 minutes.
• 11 just before serving, add the tequila and simmer 5 to 10 minutes.
• 12 add the cilantro, stir and serve.