Mexican Drunken Beans

Soak the Beans: In a large bowl, combine the mayocoba beans with enough cool water to cover by several inches. Allow to soak for at least 8 hours, or preferably overnight. This step is crucial for achieving the perfect creamy texture. (8+ hours)

Simmer the Beans: Drain and rinse the soaked beans thoroughly. Transfer them to a large stockpot and add enough fresh water to cover them by several inches. Bring to a boil, then reduce the heat to medium-low. Cover the pot and simmer gently until the beans are tender and easily pierced with a fork, approximately 90 minutes.

Prepare the Tomato Base: While the beans are simmering, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the chopped tomatoes and minced serrano pepper. Simmer until the tomatoes begin to soften, another 5 minutes. Reduce the heat to medium-low and continue cooking until the liquid has thickened slightly, about 10 minutes more. Remove from heat and set aside.

Render the Bacon: In a large, deep skillet, cook the chopped bacon over medium-high heat, stirring occasionally, until it is very crispy, about 10 minutes. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels to drain, reserving the flavorful bacon drippings in the skillet.

Brown the Ham: Add the cubed ham to the skillet with the bacon drippings. Cook over medium heat until browned and slightly crisp, about 5 minutes. Transfer the ham to the plate with the bacon to drain.

Combine and Simmer: Stir the tomato mixture, crispy bacon, browned ham, Mexican beer, undrained pickled jalapeños, chopped cilantro, and chicken bouillon granules into the cooked beans. Season generously with sea salt to taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, uncovered, until the beans are completely softened and the flavors have melded together beautifully, about 30 minutes.