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Perfect Pintos

Here's another reader recipe. Canice Flanagan is going to need to start her own blog pretty soon. Followed by a cookbook deal, television show, guest judge stint on Iron Chef, etc. In the meantime, I'm more than happy to share her kitchen discoveries. Pinto-beans-soaking Perfect Pintos 1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved. 2 T corn oil 1 medium white onion, finely chopped 1 bunch green onions, thinly sliced 3 Roma tomatoes, chopped 2 jalapeños, minced 2 cloves garlic, minced ¾ cup ale 1 T hot sauce 2/3 cup cilantro leaves, chopped Cook beans as directed. Reserve 1 cup pot liquor, and set aside both beans and pot liquor. Heat oil in a large sauté pan over medium flame. Add white onions, and cook 1 minute, stirring. Add in green onions and cook 1 minute more. Stir in Roma tomatoes. Add cooked beans, jalapeños, garlic, ale, and hot sauce. Increase heat and bring to a boil. Reduce to a very low flame and simmer 20 minutes. Add reserved pot liquor, as necessary, to keep beans moist. Stir in chopped cilantro and simmer five minutes more. Serve hot, as a side to barbecue, or fold into burritos or tacos. Enjoy.

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