Drunken Cowboy Beans
This recipe comes as a Chinese whispers via a small kitchen in Scottsdale, Arizona, USA where some friends of mine brought it back to Aussie soil. It's the perfect element for burritos and tacos, as well as any side dish in the Mexican and Cuban realm. It's not difficult and is similar in cooking time to a risotto, as the beans require a Corona/Dos Equis/Whatever you have (NOT VB!) to be absorbed over time. Ingredients 1 tin black beans, rinsed 1 tin diced tomatoes 1 red onion, diced 1 clove of garlic, crushed 1 rasher of bacon or small piece of speck, finely chopped 2 tsp ground cumin 2 tsp ground coriander 1 small chilli, chopped 1 tbsp dried thyme 2 beers - 1 for the chef to drink, one for the beans to drink. Salt and pepper Olive oil Method In a saucepan, add a glug of olive oil and bring to medium-high heat. Add the onion and bacon/speck together and allow the bacon to come crisp and the onions translucent. Add the garlic, not allowing it to burn. Following this, add the beans and the spices. Pop the lid on and let it all sweat happily together for a few minutes. Add the tomatoes, thyme and turn the heat down to a good simmer. Gradually add the beer, pouring a bit at a time, stirring and allowing the beans to soak it all up like a smiling fat spider. Try not to let it become too mushy, so stirring well is a must. Serve as a condiment or dish on its own with some sour cream, coriander, corn chips and salsa. Arriba! Wine wise, it'll pair nicely with a smokey red vino, such as a Zonte's Malbec, something dry and fragrant such as an Heirloom Adelaide Hills Pinot Noir or something herbaceous like the Mezzo Cab from Phil Lehmann. A nice chilled white will do wonders too.. maybe a Crabtree Watervale Riesling.