Best Damn Borracho Beans Period! |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This is a recipe I have been working on for years I think I have finally got it. Ingredients:
2 lbs pinto beans |
2 small white onions |
2 fresh jalapenos (optional) |
6 garlic cloves, minced |
4 small roma tomatoes |
2 tablespoons fresh cilantro, chopped |
3 ham hocks |
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 (optional) |
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 covered. 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. (The reason for this is to get all the excess dirt and debris out of the beans).
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 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.
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