Authentic Borracho Beans

• servings: 8
• active time: 20 min
• total time: 3 hours 20 minutes

Ingredients

1 lb pinto beans dried

4 cups chicken stock

1 bottle beer preferably Mexican, not dark

2 cups water plus more as the beans simmer

1 pound salt pork or ham bone or ham hocks, See NOTES

6 slices bacon roughly chopped

1 medium onion chopped

2 jalapeno peppers seeded and finely chopped

3 cloves garlic minced

2 tbsp pork lard optional

½ cup cilantro fresh, chopped

2 tomatoes roughly chopped

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt See NOTES

1 tsp black pepper

Directions

Soak the beans overnight. The next day, drain and add beans into a large pot.

Add the stock, beer, water, and salt pork (or ham bone) to the pot and simmer on low for 1½ hours. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel-line plate.

Pour out all but 2 tbsp of the bacon grease from the skillet and then heat over medium heat.

Add the onion, peppers and garlic and cook until soft, about 3 to 4 minutes.

Add to the simmering beans the cooked bacon and sautéed vegetables, along with the pork lard (if using), cilantro, tomatoes, cumin, oregano, black pepper, and salt (to taste). Simmer for another 1½ hours, or until the beans are tender. Stir occasionally and add more water to maintain a "soupy" consistency.