Recipe by jaynine
This originally came from a friend of mine, and I tweaked it just a little. Make sure you use a good full-bodied beer in this, not a light beer. I used Michelob Ultra Amber, and the smell while it was cooking was wonderful. The Goya ham seasoning is a dry mix, picture of a pig on the box, usually near the soups. I guessed on the size of the packet because it was required to submit - the box is 1.41 oz and it contains 6 or 8 packets. Prep/cook time does not include soaking beans overnight.
Top Review by nevisian1
Outstanding!!!!! I use Guinness beer and 1 LB of bacon. I slow cook all the ingredients (except the cilantro) in a crock pot without pre-soaking beans for around 8 hours. I now serve this everytime with my Acacia smoked brisket....all friends leave fat and happy!!! Thanks again for this recipe.
- 453.59 g bag dry pinto beans, soaked in water overnight
- 907.18 g carton chicken broth
- 340.19 g beer (regular, not light, dark or amber is better)
- 226.79 g thick sliced pepper bacon, chopped and cooked (I use slightly more)
- 5 fresh garlic cloves, chopped
- 1 white onion, chopped
- 4-5 jalapenos, seeded and chopped
- 14.79 ml chili powder
- 4.92 ml cumin
- 14.79 ml fresh coarse ground black pepper
- 4.92 ml salt
- 2 tomatoes, chopped
- 1 bunch fresh cilantro, chopped
- 7.08 g packet Goya ham seasoning
Directions See How It's Made
- Soak beans overnight in water, drain when ready to cook.
- In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
- Bring to a boil, reduce heat, cover and simmer 2-3 hours.
- Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
- Simmer another 30 minutes or so.
- Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
- Simmer another 30 minutes.