Gahboo's Giant Pot O' Pintos

Big ole pot of Pinto Beans, Mexican Style. Como Frijoles Borrachos.

• Ready In: 4 hrs 15 mins
• Serves: 15

Ingredients

• 4  lbs dry pinto beans
• 1  onion, large chopped
• 1  bell pepper, chopped
• 5  large jalapeno chiles, large, chopped
• 2  tablespoons salt
• 1  teaspoon garlic granules
• 3  bay leaves
• 1 (12 ounce) can beer (optional)
• 2  tablespoons parsley, dry
• 1  lb ham, spiral slices, smoked
• 2  pork hocks, smoked
• 1  cup cilantro, fresh, chopped

Directions

1. Sort beans and wash.
2. Cover with 3" of water, bring to boil.
3. Remove from heat, let sit for 2 hours, plus or minus.
4. Drain the water (removes gasiness - cuts down on flatulence).
5. Cover with 2" of water, bring to boil and simmer very low heat for 1 hour, adding water as necessary.
6. Add all other ingredients except garlic, cilantro, and beer, if using.
7. Simmer until you get desired consistency. Gentle simmer will allow beand to keep shape. If you like them soupy, add more water. If you like them to be mushy, then cook longer with relatively less water. Getting consistency right is an art and personal preference.
8. As beans approach desired doneness and consistency, add garlic, cilantro, and beer. SImmer 15 more minutes and get ready for the best beans ever created.