Saturday, July 30, 2016

Best Damn Borracho Beans Period!

These are the beans I made for Ky and Kristin's wedding for the pulled pork nacho's

2 lbs pinto beans (washed and sorted)
2 small white onions
2 fresh jalapenos
6 garlic cloves, minced
4 small roma tomatoes
2 Tablespoons fresh cilantro, chopped
3 ham hocks (I used bacon*)
1 Tablespoon chili powder
2 teaspoons paprika
1 Tablespoon black pepper
1 1/2 Tablespoon kosher salt
1 teaspoon cumin
2 Tablespoons bacon drippings
12 ounces chicken stock
12 ounces dark beer (optional) Mexican beer like negro Modelo is preferred

1. Bring beans to boil in 8-10 cups of water. Remove from heat and cover. Let the beans soak for 30-45 min. until the beans start to swell from the water infusing into them.

2. Strain the beans.  Add 8 cups of water to drained beans and bring to boil.

3. While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are tender and done.

4. Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.

*I cook the bacon until half way cooked then add the onions and garlic and finish cooking the bacon until crisp then add to the beans with other veggies.

Other optional things to add would be Mexican oregano and chopped green peppers.

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