Side Dish
Chef Ida Rodriguez
8 ounces Dried Pinto Beans
1/2 cup Onion, chopped
2 Serrano Peppers, chopped
1/4 cup Tequila
1/4 cup Cilantro, chopped
Rinse beans thoroughly and put in a soup pot.
Add 6 cups of water. Bring to a boil.
Turn down to a simmer for about 2 hours or until tender.
Make sure beans are always covered with at least 1/2 inches of water above the level of beans.
Cook the onions & peppers in a little oil until tender.
Add to beans and salt. Continue simmering for 25 minutes to blend flavors.
Just before serving add tequila and cilantro.
