GOLDEN VALLEY, Minn.-- Chef and cooking instructor Suzanne Schilling from The Chef's Gallery joined us today with a side dish that's perfect for an outdoor barbecue.
For more great recipes and cooking classes, visit The Chef's Gallery in Stillwater. You can also call 651-351-1144 or log onto www.thechefsgallery.com.
12oz hickory or mesquite smoked thick cut bacon, cut into small strips
2 tbsp olive oil
2 onion sliced and smoked (on the grill)
4 garlic cloves, diced
4 cups pinto beans, soaked overnight and drained
7½ cups Beef Stock
½ cup coffee
4 cups dark beer such as Negro Modelo
4 tbsp Worcestershire
8 jalapeno chiles, thinly sliced
Salt and Pepper to taste
4 tbsp cilantro, chopped
Fry the bacon until crisp but not hard. Remove bacon from the pan and drain on paper toweling.
Add enough olive oil to the bacon fat to equal 4 tbsp.
Sauté the onions in the same pan over high heat for 3 min or until just translucent. Add the garlic and cook 1 minute longer.
Add the beans, stock, coffee, beer and Worcestershire and being to a boil. Reduce the heat to a simmer and cook for 30 minutes. (Pressure cooker on high pressure for 7 minutes)
Add the jalapenos and more liquid if needed to cover the beans. Cook another 30 minutes. (Pressure cooker on high pressure for 5 minutes) If the beans are not tender, continue cooking until they are done.
When beans are tender season with salt and pepper to taste.