Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.
When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.