Well, yesterday (July 24) was National Tequila Day…and I missed it! (No…not for the reason you’re thinking!)
So, better late than never, here’s my favorite tequila recipe…except for maybe some salt and a slice of lime…
1 pound dry pinto beans (rinsed)
1/2 lb thick sliced apple-smoked bacon
1/2 lb smoked pork shoulder, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
Enough 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
1/3 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.
Strain the beans and set aside. Fire up the Dutch oven on the stovetop 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.
And, of course…