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|Mexican Drunken Beans|
"Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco."
- 1 pound dry mayocoba beans
- 2 teaspoons vegetable oil
- 1 white onion, chopped
- 4 Roma (plum) tomatoes, chopped
- 1 serrano chile pepper, minced
- 1/2 pound bacon, chopped
- 2 thick slices fully cooked ham, cut into cubes
- 1 (12 fluid ounce) can or bottle Mexican beer
- 1 (7 ounce) can pickled jalapeno pepper slices, undrained
- 1/2 bunch fresh cilantro, chopped
- 1 tablespoon chicken bouillon granules
- sea salt to taste
|Prep : 20M||Cook : 8M||Ready in : 10H20M|
- Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
- Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
- While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
- Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
- Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
- Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.
- Mayocoba beans, also known as Peruvian beans, are available at Latin markets or grocery stores with a well-stocked Hispanic food section. If you cannot find them, you can substitute Great Northern beans.
- If using canned beans, use 1 1/2 to 2 quarts of chicken stock to replace the water used to cook the beans in the recipe.
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