A delightful twist on traditional borracho beans, packed with flavor and easy to prepare.
Rinse the dried beans thoroughly under cold water.
Rinsing removes any debris and ensures clean beans for cooking.
Soak the beans in water overnight or for at least 8 hours.
Soaking helps reduce cooking time and makes the beans more digestible.
Drain the soaked beans and place them in a large pot with fresh water.
Use enough water to cover the beans by about 2 inches.
Bring the beans to a boil, then reduce the heat and simmer for 1 hour.
Simmering gently prevents the beans from breaking apart.
Chop the garlic, tomatoes, and cilantro finely.
Chopping ingredients finely ensures they blend well into the dish.
Add the chopped vegetables, ham hocks, and spices to the pot.
Stir well to distribute the spices evenly.
Pour in the chicken stock and beer, then stir to combine.
The beer adds a unique depth of flavor to the beans.
Simmer the mixture for 2 hours, stirring occasionally.
Check the beans periodically to ensure they are tender and not sticking to the pot.
Remove the ham hocks, shred the meat, and return it to the pot.
Discard any bones or excess fat for a cleaner dish.
Serve the beans hot, garnished with additional cilantro if desired.
Serving with warm tortillas or rice makes a complete meal.
