| This recipe is liked by 3 person(s). |
Frijoles Ranchero
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cooking for Company, 2003
| 3/4 c. | chicken or beef broth |
| 1 tsp. | minced garlic |
| juice of two limes | |
| 1/4 tsp. | ground cumin, (or 1 Tb. minced fresh oregano) |
| 1 c. | diced, peeled tomato |
| 3 (15 oz.) cans | pinto beans, drained |
| kosher salt and freshly ground pepper, to taste | |
| 1 | serrano or jalapeno chile, seeded and minced (opt.) |
| 2 Tb. | tequila, (opt.) |
| 1/2 c. | chopped fresh cilantro |
1. Bring the broth, garlic, lime juice and cumin to a simmer. Reduce the ehat to low and add the tomato and beans. Heat through. Taste for salt and pepper.
2. Stir in the chile and tequila, if using, and serve topped with the chopped cilantro.
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