patbastrop
Well-known member
Borracho Beans {pinto beans in broth}
Posted By In Sock Monkey Slippers On June 10, 2013 @ 12:07 pm
* 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
1. 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. 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.
2. Place beans, hot 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.
3. 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.
NOTES: The beans, as prepared, were rather bland. I added 1/2 teaspoon achiote powder, more cumin and black pepper, crushed oregano dried from my garden, and about 1/4 teaspoon of sugar. I also cut the meat out of the ham hock and added it back to the beans. Oh, yes! The cilantro -- I washed and chopped it, stems and all and added it to the cooking beans, not at the end as the recipe indicated.
So good! And the brisket was heaven. South Carolina doesn't do beef brisket very well, so we are happy to know we can!
Posted By In Sock Monkey Slippers On June 10, 2013 @ 12:07 pm
* 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
1. 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. 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.
2. Place beans, hot 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.
3. 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.
NOTES: The beans, as prepared, were rather bland. I added 1/2 teaspoon achiote powder, more cumin and black pepper, crushed oregano dried from my garden, and about 1/4 teaspoon of sugar. I also cut the meat out of the ham hock and added it back to the beans. Oh, yes! The cilantro -- I washed and chopped it, stems and all and added it to the cooking beans, not at the end as the recipe indicated.
So good! And the brisket was heaven. South Carolina doesn't do beef brisket very well, so we are happy to know we can!