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Mexican Beans

Reviewed: Oct. 25, 2011
Excellent basic recipe. I was only cooking for two so only had perhaps 4oz beans. I soaked the beans in chicken stock or boullion, and used this as the liquid for cooking. I also used pancetta which gives a wonderful smokiness to the beans. Try to avoid trimming the fat, as it gives the dish flavour, and is pretty pointless in a carb rich dish like this. Also added half a teaspoon of brown sugar, half a bay leaf, thyme, plus chili and some cumin as per the @twilkins version. The garlic garlic clove (added whole) was mashed into the beans at the end when I mashed about 20% of the beans into the sauce. Probably not very authentic Mexican after my treatment, apologies to sheilamichael for that.
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