{"id":130,"date":"2020-02-02T11:00:47","date_gmt":"2020-02-02T11:00:47","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=130"},"modified":"2020-02-23T13:46:57","modified_gmt":"2020-02-23T13:46:57","slug":"drunken-beans","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/02\/02\/drunken-beans\/","title":{"rendered":"Drunken Beans"},"content":{"rendered":"
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Life without Mexican food is like no life at all. <\/em><\/p>\n

~ Anonymous ~<\/em><\/p>\n<\/blockquote>\n

South Africans eating Mexican?<\/h4>\n

South Africa has it’s fair share of Mexican restaurants and we all know about tacos. My only foray into cooking Mexican however, was to make some spicy mince and serve it with grated cheese and guacamole in tortillas.\u00a0 But on my first visit to the USA in 2016 I went to a Mexican restaurant in Philadelphia. The Mexican Food Addiction got hold of me. I even organised my daughter’s 16th birthday party at a small local Mexican restaurant! Then my family and I went on a 5-day trip to Cabo San Luca in 2017 (sponsored by my husband’s employer). We were hooked! The food we tried wasn’t only Tex-Mex, but more traditionally Mexican. I came home ready to try any Mexican food I could find or make myself. We were still going to our local El Pistolero<\/a> regularly and there I was introduced to Drunken Beans.<\/p>\n

You had me at Tequila<\/h4>\n

To be honest, I had a love affair with Tequila before I started making Mexican food. I love a shot of cold Tequila with salt and lemon and a frozen Margarita is one of the few cocktails I like. So a slow-cooked dish of beans and tomato with a shot of Tequila and some beer could only be good, right? A former chef of El Pistolero, Zane Figueiredo, gave me some pointers on how to make Drunken Beans. I have been working on my recipe since. Although it’s probably far from authentic, this is the taste I like and I can’t plan a Mexican menu without including my drunken beans.<\/p>\n

Let me count the ways<\/h4>\n

Drunken Beans can be used in so many different ways. I first ate them heaped on top of nachos, covered in cheese, sour cream and guacamole. Tacos or burritos? Add a scoop of drunken beans. My favourite way of eating them is in a bowl with pulled pork, Mexican Rice and all the other Mexican trimmings! Add to that the fact that they are vegetarian and vegan, it’s a win-win situation all the way!<\/p>\n

\"Drunken<\/p>\n

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\"Drunken<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Drunken Beans<\/h2>\n
<\/div>\n
Slow-cooked beans and tomatoes with a shot of Tequila and Mexican beer<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melanie Blignaut<\/span><\/div>\n\n\n

Ingredients<\/h3>