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My review
Mexican Drunken Beans
119
Crema
"Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco."
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Ingredients
10 h 20 m servings 435Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- 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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Reviews
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12/5/2014
Good recipe to start with. The nice thing is, you can doctor it up or down, depending on your spice rack inventory. I tried this recipe because I bought some Mayocoba Beans from the markdown bin...
12/17/2016
a lot of pepper because I like it hot .....will make again and again
7/29/2018
I made this soup exactly like your recipe ingredients and it came out delicious. The only exception is that I used my pressure cooker and made it simply by adding all the ingredients at once an...
3/14/2017
Hot, delicious soup! I also bought my beans on the clearance rack. These beans do have a great buttery flavor that works with a nice contrast to the heat in this soup. You can adjust the heat by...
11/19/2016
This is a great dish, especially for cold weather! I would recommend making a double batch and freezing the leftovers as it is fairly labor
3/12/2016
What is there to dislike about this? The kitchen is awash in the smell of cooked onions, freshly chopped cilantro, fried bacon and ham. I personally could see adding a few more peppers but I hap...
10/26/2015
Fantastic recipe. Added a ham bone while cooking beans. Substituted the 7oz can of pickled jalapenos with 14 oz can of drained pickled carrots and jalapenos. Also substituted the mexican beer ...