Baracho Beans
Raised in South Texas in a family of 6, this dish was a staple growing up. It is inexpensive and oh so yummy! My mother would serve this with a batch of biscuits and there was nothing left when we were through. It is still one of my favorite comfort meals to this day.
Baracho Beans
Raised in South Texas in a family of 6, this dish was a staple growing up. It is inexpensive and oh so yummy! My mother would serve this with a batch of biscuits and there was nothing left when we were through. It is still one of my favorite comfort meals to this day.
Open in Cookpad AppSteps
- 1
pick over beans to remove any rocks and place in a large stock pot. add water to cover by 2 inches and soak overnight.
- 2
in the morning drain beans and add more water to cover. soak for an additional 2 hours.
- 3
Drain beans and add water to cover by 2 inches. Add ham hock, onions and garlic. Bring to a boil over medium high heat and then reduce to med low heat, partially cover and simmer for two hours. Watch water level and stir occasionally. Add water if necessary to keep beans covered.
- 4
Add beer, peppers, bacon, chili powder, cumin, oregano, 2 tsp salt, and 1 tsp pepper. Cover and simmer for 1 hour over low heat.
- 5
After an hour uncover and cook about an hour more until beans are tender and liquid has thicked a small bit. Serve with biscuits, cornbread or tortillias.
- 6
Enjoy!
Cooksnaps
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