Best Damn Borracho Beans Period!

Ingredients

• 2 lbs pinto beans
• 2 small white onions
• 2 fresh jalapenos (optional)
• 6 garlic cloves, minced
• 4 small roma tomatoes
• 2 tablespoons fresh cilantro, chopped
• 3 ham hocks
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 tablespoon black pepper
• 1 1/2 tablespoons kosher salt
• 1 teaspoon cumin
• 2 table spoons bacon drippings
• 12 ounces chicken stock
• 12 ounces dark beer (optional)

Directions

1. 1

   Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 30-45 minutes until the beans start to swell from the water infusing into them.

2. 2

   Strain the beans. Bring another 8 cups of water to a boil. (The reason for this is to get all the excess dirt and debris out of the beans).

3. 3

   While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are done.

4. 4

   Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.