In my travels through the world of dried beans, I grabbed a bag of the humble pintos for 55¢. And while proper, homemade refried beans are a true joy, I was short on freshly rendered lard and wanted something a little more interesting.
I decided upon Rick Bayless' recipe for frijoles borrachos, or "drunken beans", which are flavored at the last minute with a splash of tequila (left over from the margarita recipe, which turned out to be a huge hit on this blog). I basically doubled that recipe, used chicken stock instead of water, chopped pork neck instead of shoulder, and roasted the leftover pork neck pieces in some pico de gallo. That last bit yielded enough meat to make some quick quesadillas to accompany the beans. It's pretty simple, but full of flavor and a good alternative to refried beans.
Some claim that Mexican fare can't be properly matched with wine, but as always when confronting a spicy cuisine of a tropical region, a sparkling wine is generally a good bet. Here I chose the NV Chandon Rosé. It's basically made like a traditional champagne but with the addition of 10% still Pinot Noir for color, flavor, and body. Good yeast and toast aromas, pleasantly tart with notes of currant. Fruity but definitely dry. Beautiful salmon color.
Through an odd linguistic coincidence, I discovered that pintos go well with pinots.