Drunken Peruano Beans With Cilantro And Bacon - cooking recipe

Ingredients

8 ounces dried peruano beans
2 ounces salt pork, in largish chunks
4 slices bacon, sliced into 1/4 inch pieces
1 onion, chopped
2 serranos (stemmed, seeded, and chopped) or 1 jalapeno pepper (stemmed, seeded, and chopped)
2 garlic cloves, finely chopped
salt
pepper
2 tablespoons tequila
1/2 cup cilantro, chopped (or more)

Preparation

Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
Simmer until done.
Drain, reserving 1 cup of the water and remove salt pork.
In the meantime, saute the bacon until done but not crispy.
Drain and set aside.
Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
Add the garlic and saute until the raw garlic smell is gone.
Add the beans to the onion mixture with the reserved bacon.
Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
Add salt and pepper to taste and simmer 5 to 10 minutes.
Just before serving, add the tequila and simmer 5 to 10 minutes.
Add the cilantro, stir and serve.