Borracho Beans Recipe
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Ingredients: |
Ingredients: 2 lbs. dry pinto beans
2 small white onions
2 fresh jalapenos cored and seeded (optional)
6 garlic cloves, minced
4 small roma tomatoes (or canned diced tomatoes)
2 tablespoons fresh cilantro, chopped
3 ham hocks (can substitute with bacon)
1 tablespoon chili powder
2 teaspoons paprika
1 tablespoon black pepper
1 1/2 tablespoons kosher salt
1 teaspoon cumin
2 table spoons bacon drippings
12 ounces chicken stock
12 ounces dark beer
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Directions: |
Directions:1. Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat and cover. Let the beans soak for 30-45 minutes until the beans start to swell from the water infusing into them.
2. Strain the beans. Bring another 8 cups of water to a 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. Add to the beans.
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 and bones when the beans are done.
Add more seasoning to taste. |
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