BORRACHO BEANS

JT has been after me for a few weeks to make him borracho beans or “drunken beans” as some fondly call them because of the beer.  I researched and combined several recipes I found on-line.  My mama fed us pinto beans all the time while I was growing up because they were something my picky Daddy would eat.  I got burned out on them so I have never been interested in making beans.   JT thought these were good so I will blog them – mainly for myself in case I have to make them again.  Experiment with the peppers – I used 4 large jalapenos, and he thought they could have used a little more kick.  Next time I will try adding a Serrano in place of one of the jalapenos.

10 slices center-cut bacon

1 smoked ham hock
16 oz. dried pinto beans, soaked overnight and drained
1 qt. low-sodium chicken broth
6 c. water *
4 large garlic cloves, chopped
1 onion, chopped
4 jalapenos, seeded and chopped
1 TB chile powder
1 t. cumin
1 TB black pepper
1 beer, either a blonde ale or Mexican beer **
2-3 tomatoes, peeled and diced
About 1 c. cilantro, diced
1 packet Goya ham seasoning
Salt to taste
Juice of 2 limes

Cut 3 slices of bacon into 1/2” pieces.  Fry in the bottom of a Dutch oven until almost crispy.  Add the ham hock, beans, broth and water and bring to a boil.  Turn the flame down to a simmer and cook, partially covered for an hour and half.  Stir them occasionally to prevent sticking.

Add the garlic, onion, jalapenos, chile powder, cumin, black pepper and beer.  Simmer another hour, occasionally stirring.

In a separate skillet fry the remaining 7 slices of bacon until crisp.  Dice them into small pieces and put into the beans.  Add the tomatoes, cilantro and ham seasoning.  Stir well and continue simmering for another 45 minutes or more.  At this point check frequently to be sure they are not sticking. 

When they are completely done salt to taste and stir in the lime juice.

*During the last stage of cooking you may also have to add a little more water if you think they are getting too thick.  I ended up adding a half cup twice because JT wanted the juice a little thinner.  However, my cooktop cooks hot so it’s tough getting a true simmer on it, which of course cooks out water faster.  You may not have to add water. 

**My son Logan is a beer expert.  He made me use a blonde ale because they are made with barley and are mild and heat well.  All domestic/Mexican beers are made with corn and rice, and he thinks the corn/rice mixture adds a sour flavor when heated.