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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.

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  • 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.

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.

Tips

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.

Nutrition Facts

435.3 calories; 27.3 g protein; 41.8 g carbohydrates; 42 mg cholesterol; 1537.2 mg sodium. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 4 stars
12/05/2014
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 and had never heard of them. They plump up nice and have a nice buttery texture. Read More
(10)
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/05/2014
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 and had never heard of them. They plump up nice and have a nice buttery texture. Read More
(10)
Rating: 4 stars
12/05/2014
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 and had never heard of them. They plump up nice and have a nice buttery texture. Read More
(10)
Rating: 5 stars
03/12/2016
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 happen to lean that way and was unable to detect any particular heat to the dish. Perhaps I used too much water as there was no amount recommended, just a vague height about the beans in the pot. All in all, my kitchen is a mess and this is one I would do again! Read More
(2)
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Rating: 5 stars
12/17/2016
a lot of pepper because I like it hot.....will make again and again Read More
(2)
Rating: 5 stars
03/14/2017
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 adding the the jalapenos until you're happy with the heat you want. I enjoyed vinegar in the pickled jalapenos. Complex flavors yummy! I didn't do the bacon only because I didn't want the added fat. I got plenty of flavor by using ham hocks. I'm sure the bacon step would be delicious! I will be looking for these beans again and making this soup many times! Read More
(1)
Rating: 5 stars
02/28/2016
Wow these are delicious. Thanks Gema for the awesome recipe! Read More
(1)
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Rating: 5 stars
07/31/2018
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 and it was done in 15 minutes! It was amazing! Im making it again today.... hoping to remember to take a picture to post. Thank you for the great recipe. It's a keeper. Love it! Read More
(1)
Rating: 5 stars
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 for a pale ale I had available. Thank you for posting! Read More
(1)
Rating: 5 stars
11/20/2016
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 Read More
(1)
Rating: 5 stars
04/30/2020
This was fantastic! Even better the second day. I had purchased a bag of Mayacoba beans ages ago and finally got around to using them. I made it during the Covid19 quarantine so I didn't have any bacon but it was great without it. I was nervous dumping in all the juice from those pickled jalapenos but it gave it a great flavor. I did add a little bit of cumin to the pot but not really necessary. I served with crushed tortilla chips in the bottom of the bowl. Can't wait to make it again. Read More