Recipe By: Eric Villegas 2011
Goes perfect with Whitetail Venison Chili
- 8 ounces dry pinto beans,(about 1 1/4 cups)
- 5 cups dark beer
- 4 ounces high quality venison jerky
- 1 medium red onion, stemmed,peeled and diced into 1/4-inch pieces
- 3 whole garlic cloves, shelled and crushed
- 1 whole chipotle chili in adobo, diced witha bit of the sauce (to taste)
- 8 ounces whole plum tomatoes, crushed
- 3/4 teaspoon kosher salt
- 1/4 cup roughly chopped cilantro
- Rinse the beans thoroughly and place in a medium-size (4-quart) well seasoned cast iron dutch oven or similar. Add the 5 cups beer and remove any beans that float.
- Add the jerky, onions, chipotle, garlic, tomatoes and salt and bring to a boil over high heat. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours. You’ll need to gently stir the beans regularly and add beer as necessary to keep the liquid a generous 1/2 inch above the level of the beans.
- After the two hours if the beans are too soupy for your taste, boil over medium-high heat, stirring frequently, until you achieve the consistency you like or puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth.
- Just before serving fold in the cilantro.