Subject: Borracho Beans
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 14 2003 - 10:08:37 EDT
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FOOD FUNNY
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Here's a true one from reader Mindy Specht:
I was a waitress for several years at a family restaurant. I quite
often interacted with children, and on one particular occasion that
old saying "out of the mouths of babes" rang true. I was serving a
mother and her young son, perhaps 3 or 4, their meal. The little boy
had ordered a hamburger and it was common practice I bring a bottle of
ketchup at the same time. As I set down the burger I handed the boy
the bottle of ketchup. This prompted the mother to ask him, "What do
you say?"
He looked right up at me very matter-of-factly and uttered, "I wanted
mustard." The mother gasped and profusely apologized, absolutely
horrified at her son's brashness.
About this time I was laughing so hard I about dropped the rest of my
tray. I told her it was quite alright. When I returned with the
mustard, I handed it to him I asked, "NOW, what do you say?"
Then I finally got a "Thank you."
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TODAY'S RECIPE
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A Tex-Mex meal without beans of some sort would be like a Chinese
meal without rice - it just doesn't happen very often. These beans are
"drunk" ("borracho" in Spanish) due to the beer, but you may
substitute chicken broth or water if you prefer your beans on the
sober side.
Borracho Beans
1/2 lb (225 g) sliced bacon
1 onion, chopped
2 cloves garlic, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
1 lb (450 g) pinto beans, soaked overnight and
boiled until tender
2 12-ounce cans (355 ml each) beer
Salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain on paper towels, crumble, and set
aside. Reserve about 2 tablespoons (30 ml) of the bacon fat and heat
it in a large pot over moderate heat. Saute the onion, garlic, and
jalapenos until tender but not brown, about 5 minutes. Add the
remaining ingredients and simmer until heated through. Top with
crumbled bacon and serve hot. Serves 6 to 8.
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