Frijoles Borrachos(Drunken Beans) - cooking recipe

Ingredients

1 lb. pinto beans
6 c. water
1 lb. bacon
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1 tomato, chopped
1 Tbsp. cilantro, chopped
1 (12 oz.) can beer (warm)
1/4 c. ketchup
1/4 to 1/2 tsp. crushed red pepper
12 anaheim or poblano chillies
1 lb. Cheddar or Jack cheese
1 c. (4 oz.) plain (all-purpose) flour
6 eggs
oil or lard for frying

Preparation

Roast and skin the chillies, slitting open the side of the chilli; remove the seeds and veins, but be careful not to break the flesh.
Into each chilli, insert a piece of cheese stuffing; taper the end of cheese slightly.
If necessary, roll the peeled, deseeded, stuffed chillies in flour.
Beat the egg yolks and whites separately; the whites should be beaten to the stiff peak stage.
Re-combine the eggs; beat together quickly.
Dip the chillies in the egg batter; be sure to cover the whole surface evenly; fry in fat or oil that is more than 1-inch deep.
Keep them warm in the oven until they are ready to serve.
Serve with refried beans and rice.