On December 5th, 1933, our country’s 14 year dry spell ended, with the repeal of prohibition. (Okay, so I’m a couple of days late…it’s been that kind of week.)
In honor of that infamous (and probably somewhat fuzzily remembered) day, here’s one of my favorite pairings of food and booze…Tequila Beans N’ Bacon!
Serve this, of course, with a double-shot of Cazadores Reposado, two rocks, and none of that salt & lime silliness.
Tequila Beans N’ Bacon
1/3 lb dry pinto beans (rinsed)
1/3 lb dry black beans (rinsed)
1/3 lb dry red kidney beans (rinsed)
1 lb thick sliced apple-smoked bacon
1 large yellow onion, chopped
2 red/yellow bell peppers, seeded & chopped
4 cloves garlic, minced
Enough water to cover the beans by about 3 inches
1/2 cup Sweet Baby Ray’s Sweet & Spicy barbecue sauce
1/4 cup packed dark brown sugar
1 tablespoon brown mustard
1/2 cup tequila
1/4 cup real maple syrup
Sea salt and cracked black pepper to taste
Rinse the beans and be sure to pick out any rocks or dirt from the batch. Cover with water in a five-quart Dutch oven overnight to soften.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Strain the beans and set aside. Fire up the Dutch oven on the stove-top or grill over medium heat, add the bacon and cook for a few minutes until just crispy. Add the onion and lightly caramelize, then add the garlic and cook for 1 minute.
Add the beans and cover with water by about 3 inches and bring to a boil. Reduce to a simmer and cook for about 2 hours uncovered, stirring occasionally.
Add all remaining ingredients and cook for anywhere from 1 to 3 more hours, stirring occasionally and checking every 10 minutes once the liquid is close to evaporated. You’ll know it’s done when the beans are a sticky, syrup-y consistency, but not burnt at the bottom.
It’s good to have a little extra liquid, especially for reheating.
Serve with fresh baked bread, cornbread, or warm tortillas.
– Chef Perry