Gahboo's Weird Spicy Beans

This is kind of a latin amalgamation of spices, with Peruvian beans called Mayocabo. You can do it with Pinto beans as well. You can get Mayocabo beans at H.E.B. stores if you live in Texas. These are pretty spicy. It takes a long time to cook Mayocabo beans. The flavors will not meld until the beans are almost done and make a sort of gravy. Then flavors will get smooth.

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 2  lbs  dry  beans (Mayocabo or Pinto)
• 1  onion, chopped
• 1  green bell pepper, chopped
• 4  ounces salt pork or 4  ounces bacon
• 2  sprigs  fresh epazote (important)
• 2  teaspoons salt
• 1  teaspoon paprika
• 1⁄8 teaspoon cayenne (40, 000 heat units)
• 1  teaspoon Mexican oregano
• 1⁄2 teaspoon cumin, ground
• 1⁄4 teaspoon ground black pepper
• 1⁄2 bunch  chopped cilantro, fresh
• 1  tablespoon garlic, chopped (from jar)
• 1⁄2 cup beer, good beer, not sissy beer
• 1⁄2 cup  juice from lacostena whole canned  jalapeno (brand is important to me)
• 1⁄4 cup  jalapeno, fresh chopped

Directions

1. Wash and sort beans.
2. Cover beans with water, bring to boil. Let cool and stand overnight in refrigerator. Mayocabo beans need to soak and cook longer than pintos.
3. Brown Pork in pot.
4. Add beans, cover with 2 in ches of water. Boil gently for a couple hours, till mealy. Keep eye on water level and add water as needed to keep water about an inch above beans.
5. When near done, add all the other ingredients. Simmer until beans are done. These beans should be pretty thick when done.