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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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This originally came from a friend of mine, and I tweaked it just a little. Make sure you use a good full-bodied beer in this, not a light beer. I used Michelob Ultra Amber, and the smell while it was cooking was wonderful. The Goya ham seasoning is a dry mix, picture of a pig on the box, usually near the soups. I guessed on the size of the packet because it was required to submit - the box is 1.41 oz and it contains 6 or 8 packets. Prep/cook time does not include soaking beans overnight. Ingredients:
1 (16 ounce) bag dry pinto beans, soaked in water overnight |
1 (32 ounce) carton chicken broth |
12 ounces beer (regular, not light, dark or amber is better) |
1/2 lb thick sliced pepper bacon, chopped and cooked (i use slightly more) |
5 fresh garlic cloves, chopped |
1 white onion, chopped |
4 -5 jalapenos, seeded and chopped |
1 tablespoon chili powder |
1 teaspoon cumin |
1 tablespoon fresh coarse ground black pepper |
1 teaspoon salt |
2 tomatoes, chopped |
1 bunch fresh cilantro, chopped |
1 (1/4 ounce) packet goya ham seasoning |
Directions:
1. Soak beans overnight in water, drain when ready to cook.
2. In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
3. Bring to a boil, reduce heat, cover and simmer 2-3 hours.
4. Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
5. Simmer another 30 minutes or so.
6. Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
7. Simmer another 30 minutes.
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