Fiestas, Friends & Frijoles

Last week we had a fabulous Fiesta at our home to celebrate our time here South of the Border & spend an evening with our friends as life in Mexico winds to a close. Celebrations in Mexico are always great fun & the people here love a good party. We took a trip earlier in the week to the large Mercado down on Cuauhtémoc in Monterrey to find the perfect Pinata for the party. The selection, color & size of the Pinatas was nothing short of staggering. We did however make a selection & I rode next to a 3 X 4 foot Fuzzy Butterfly Pinata on the way back home. There were several kilos of candies & little tiny plastic Puerquito toys stuffed inside the Giant Pinata. Nothing says "let's Party" like hitting a swinging paper mache' Pinata & being blindfolded. Even those novices who were new to the Pinata experience got into the fun when our Pinata was strung up from the balcony. We had far more food & beverage than could possibly be consumed by the crowd & it seemed like everyone had a Mexican dish they specialized in. Of course the cuisine in Mexico seems take center stage at any celebration. I made Frijoles Borracho which I learned to make years ago from a friend of ours who is from Mexico. I used my traditional Mexican Olla to cook the beans in. A well seasoned Olla makes the flavor even better for these tasty legumes.





Frijoles Borrachos, Drunken Beans

1 pound dried pinto beans
1 14 oz. can of Diced tomatoes, or 2 fresh tomatoes, diced
1 med. white onion, diced
4 slices of bacon, cut into small 1 inch pieces
1 fresh jalapeno, seeded, finely diced
2 cloves garlic
2 Tbsp. Cilantro, chopped
1 tablespoon dried Mexican oregano
12 ounces Sol beer
2 quarts water
Salt and freshly ground black pepper

Wash the beans thoroughly in cold water, sort beans discarding any stones or odd beans. Place the beans in a Dutch oven or well seasoned Mexican Clay Olla, and cover with water. Soak overnight. Next day, cook for 30 minutes & add the tomatoes, onions, jalapeno, garlic, bacon, oregano, and beer. Cook until the beans are tender, about another 2 hrs over low heat. With a potato or bean masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper. Serve in bowls. We serve this topped with extra diced tomato, onion & cilantro.