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Categories:
beans onion green bell pepper salt pork epazote salt paprika cayenne oregano cumin ground black pepper cilantro garlic jalapeno
Viewed: 9 - Published at: 8 years agoIngredients
- 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
- 18 teaspoon cayenne (40, 000 heat units)
- 1 teaspoon Mexican oregano
- 12 teaspoon cumin, ground
- 14 teaspoon ground black pepper
- 12 bunch chopped cilantro, fresh
- 1 tablespoon garlic, chopped (from jar)
- 12 cup beer, good beer, not sissy beer
- 12 cup juice from lacostena whole canned jalapeno (brand is important to me)
- 14 cup jalapeno, fresh chopped
Method
- Wash and sort beans.
- Cover beans with water, bring to boil.
- Let cool and stand overnight in refrigerator.
- Mayocabo beans need to soak and cook longer than pintos.
- Brown Pork in pot.
- 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.
- When near done, add all the other ingredients.
- Simmer until beans are done.
- These beans should be pretty thick when done.
