This recipe didn't start out with my yen for a bowl of beans. Oh, no. It started with a hunger for my newly discovered favorite thing. Amish Butter. A 2# hand-rolled log of this butter - not made by the Amish - but made in Amish Country, will set you back about $8, but it is so totally worth it. If you can find it in your area, you must give it a try!
So, what does butter have to do with beans? Cornbread, of course. I wanted straight-from-the-oven hot cornbread so I could slather the butter on it. What goes with cornbread? Beans!
I have never used a recipe when making a pot of beans, so thought it was time that I jotted everything down. We have some beer in the fridge that isn't my gardener's brand (we'd bought it for guests) so I wanted to use some of that up. Aha! Drunken beans!
This is an easy recipe if you use a Crock-Pot. If not, everything can be done on the stove in a heavy pan or dutch oven. The smoked ham hock adds delicious flavor to these beans, and beer makes for a deep and mellow tasting sauce.
Frijoles Borracho (Drunken Beans)
1# dried pinto beans
5 cloves garlic, sliced
1 large onion, coarsely chopped
3 jalapenos, seeded and finely diced
1 smoked ham hock
1 tsp salt
1 tsp pepper
1 tsp cumin
2 cans beer
Cilantro (for garnish)
Queso Fresco (for garnish)
Put beans into a large bowl and cover with water 1" over the top of the beans. Let soak overnight.
Drain beans and discard water. Add all ingredients (except garnishes) to a crock pot and mix well. Cook on high for 3 hours, then low for 7 hours, or until beans are tender. Retrieve ham hock and remove meat from bones. Discard bones and return meat to the Crock-Pot. Serve in bowls and garnish with chopped cilantro and crumbled Queso Fresco.