*Kitchen Market - 888-468-4433 Pick over beans. In a large bowl soak beans in cold water to cover by 2-inches for 1 day. Drain beans and halve onion. In a 5 quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2-inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander. Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving. Yield: 16 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1432g)|
|Recipe Makes: 1|
|Calories from Fat: 948 (50%)|
|Amt Per Serving||% DV|
|Total Fat 105.4g||140 %|
|Saturated Fat 36.1g||181 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 138.6mg||43 %|
|Sodium 4526.8mg||156 %|
|Potassium 4191.3mg||110 %|
|Total Carbohydrate 173.2g||51 %|
|Dietary Fiber 52.9g||212 %|
|Sugars, other 120.3g|
|Protein 70.7g||101 %|
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Calories per serving: 1906
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