Borracho Beans (Pinto Beans in Broth)

Ingredients:

1 pound dry pinto beans, rinsed and picked of any debris

8 cups chicken stock or broth
1 12 ounce Mexican lager such as Modelo Especial, optional
1 smoked ham hock
1 onion, roughly chopped
6 garlic cloves, peeled
1 to 2 serrano peppers
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh chopped cilantro

Directions:

Pre-soak the pinto beans by placing them in a large bowl and cover them with cold water. Let sit 8 hours or overnight. Strain when ready to use. 

(Of course, I never plan anything and always forget to do this. No worries there’s a short cut but use the overnight soak if possible to prevent your beans from splitting. Quick-Soak method: Place beans in a large pot and cover with 2-inches of water. Bring to a boil and boil for 2 minutes. Turn off heat, cover, and let stand 1 hour. Strain. Note, when you are ready to start the cooking process you must use hot chicken broth or the beans will split.)

Place beans, chicken stock, beer, ham hock, onion, garlic, serrano pepper (whole), cumin, salt, and pepper in a large stock pot and stir to combine. Over high-heat, bring to a boil. Once boiling, reduce heat to a simmer. Cover, placing the lid off center to allow to vent. Simmer for 2 hours or until the beans are soft.

Once the beans are finished add cilantro and stir. Taste and add any additional salt and pepper if needed. Ladle beans with broth and serve.

Serves 6-8

Source:  In Sock Monkey Slippers