Preparation:
In a large pot, soak the beans together overnight in
water to cover.
Drain and add fresh water to cover. Cook at a simmer
for 1 1/2 hours or until beans are just tender.
While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp.
Add the onions and garlic and cook over medium heat
for 5 minutes. Add all the spices and the ground
Poblanos and cook another 5 minutes. Add the tomatoes
with their juice and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color
disappears. Drain and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving
the liquid, and add the beans to the meat/tomato
mixture. Salt to taste and let the mixture simmer for
about 1 hour. If it is too dry, add some of the bean
liquid. |
