- Pinto/Navy Beans, 2 cups
- Smoked/cured wild boar (bacon will work if you don’t have any wild boar around), 1/2 pound
- 6 cloves of garlic
- Jalapeño, cut in half
- 1/3 medium yellow onion, chopped
- Green onion, chopped
- Hand-full of cilantro, chopped
- Two beers. You only need 3-6 oz. for the recipe. If you don’t know what to do with the rest, give me a buzz and I will help you out.
- Salt and pepper
- Boil beans for 2 hours with salt, garlic, and yellow onion. Be sure to keep an eye on them. They will absorb water very quickly. Continue to add water if needed and keep beans submerged.
- Cut wild smoked/cured boar into small pieces.
- Sauté boar in 12 inch cast iron pan. Medium heat.
- When cooked, add the cilantro, green onion, and 1/2 of the jalapeño to pan. Sauté for 2 minutes.
- Add 2 cups of cooked beans into boar mixture.
- Add beer to preferred consistency. I usually add 3-6oz. Smash with bean smasher (Some people call it a potato smasher). If your bean mixture is too thick, slowly add more beer.
- This is a great dish to eat on its own, as a side, or to pour over nachos.
Cookware: Camp Chef double burner, 12 inch Lodge Cast Iron skillet