This Mexican drunken beans recipe for freshly cooked beans with bacon, ham, tomato, and Mexican beer hails from the city of Tequila in Jalisco, Mexico.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
435 Calories
Recipe Instructions
Step 1
Place mayocoba beans in a large bowl with enough cool water to cover by several inches; soak 8 hours to overnight.
Step 2
Drain beans; rinse thoroughly. Transfer beans to a large stockpot; add enough water to cover beans by several inches. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer until beans are soft in centers, about 90 minutes.
Step 3
Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes slightly softened, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 10 minutes more. Remove from heat; set aside.
Step 4
Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until very crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon, leaving drippings in skillet.
Step 5
Add ham to the same skillet; cook in drippings until browned, about 5 minutes. Transfer to the plate with bacon to drain using a slotted spoon.
Step 6
Stir tomato mixture, bacon, ham, beer, jalapeños, cilantro, and bouillon granules into cooked beans; season with sea salt. Bring mixture to a simmer; cook until 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
