This authentic Mexican recipe for freshly cooked beans with bacon, ham, tomato, and Mexican beer from the city of Tequila.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
435 Calories
Recipe Instructions
Step 1
Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeño 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.
Ingredients
2 teaspoons vegetable oil
1 white onion, chopped
4 roma (plum) tomatoes, chopped
1 tablespoon chicken bouillon granules
sea salt to taste
1 (12 fluid ounce) can or bottle Mexican beer
1 serrano chile pepper, minced
1 pound dry mayocoba beans
2 thick slices fully cooked ham, cut into cubes
1 (7 ounce) can pickled jalapeno pepper slices, undrained
