The Spanish word borracho literally means drunken. This is a recipe based on a signature dish served at Joe’s Texas BBQ in Green Bay Wisconsin. At Joe’s, they use their home-prepared smoked sausage and a small amount of burnt-ends, which I don’t have access to. I improvised and used chorizo and a ham shank on bone, using the water it simmers in as a savory reduction broth. Negra Modelo beer is also added. This is a really great recipe but you have to allow enough time for it to cook – it cannot be rushed or the results will be for naught.
Go easy on the salt! The ham and chorizo are loaded with it. Enjoy-
1 ham shank on bone
2 links spicy chorizo sausage
3 cups dry pinto beans
1 14.5 oz. can whole peeled tomatoes
1 cup strong black coffee
1 12 oz. bottle Negra Modelo beer
32 oz. beef stock
1 medium onion, chopped
6 cloves garlic, peeled, and minced
1 flame-peeled poblano pepper, diced
1 tbs. ground chipotle, to taste
1 tbs. ground cumin, toasted from seed
1 tsp. ground coriander
1 tsp. ground Mexican oregano
1/2 tbs. ground ancho chili powder
2 dry bay leaves
1 cup cilantro leaves – washed and stemmed
Salt and pepper to taste
2 tbs. rendered bacon fat
Dash of fresh-squeezed lime juice
Wash the dry pinto beans in a colander and cover in cold water overnight.
When ready, heat the smoked pork ham shank in a 5-qt cast-iron dutch oven, partially covered, with enough water to just cover the shank. Simmer on medium-low for about 2 hours, until the meat falls off the bone.
Rotate occasionally to ensure even cooking.
Remove from heat and place aside in a dish to cool. SAVE the water the ham shank was simmered in.
De-bone the shank and trim meat of all fat – cutting into bite-sized pieces. Discard the bone, and place the meat back into the pot with the reserved water. Bring to a slow boil and then reduce heat to a low simmer. Add the can of whole peeled tomatoes and crush with a potato masher. Add the coffee and beer. Rinse the beans and add to the pot.
In a separate heavy pan, sautee the onion and garlic on medium-low heat in 2 tbs. rendered bacon fat until translucent – about 15 minutes. Take care not to burn the garlic.
Add to the pot with the dry spices and bay leaves.
Brown the chorizo sausage in a separate pan – cut into 1/2″ chunks and add to the pot.
Using a propane torch or a burner, blacken the poblano – peel and dice. Add to the pot.
Add the beef stock and simmer uncovered on low for about 4 hours, until the beans are tender, stirring occasionally. Add the lime juice and chopped cilantro. Stir before serving.
NOTE: The consistency is not supposed to resemble baked beans. There should be a nice, rich broth. Add more beef stock or a bit of water if it becomes too thick.
Makes about 4 quarts