mexican drunken beans

Ingredients

• Servings: 8
• 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
• 1 (7 ounce) can pickled jalapeno pepper slices, undrained
• 1/2 bunch fresh cilantro, chopped
• 1 tablespoon chicken bouillon granules
• sea salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 10 hrs 20 mins


• 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, , 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.