Tequila-Infused Mexican Beans

Submerge mayocoba beans in a large container filled with plenty of chilled water, ensuring the beans are completely covered. Allow them to rehydrate for an extended period of 8 hours or overnight.\nDrain and rinse the soaked mayocoba beans, then transfer them to a large stockpot. Fill the pot with sufficient water to cover the beans by about an inch or two, and bring the mixture to a rolling boil. Gradually reduce the heat to a low simmer, covering the pot with a lid, and cook until the beans are tender in their centers, taking around 90 minutes.

While the beans are cooking, heat oil in a large skillet over medium heat. Cook and stir an onion in the hot oil until it becomes soft and translucent, taking about 5 minutes. Add diced tomatoes and serrano peppers to the skillet and continue cooking until they have begun to soften, approximately 5 minutes. Reduce heat to a low simmer and let the mixture cook for an additional 10 minutes, allowing it to thicken slightly.

Remove the skillet from heat and set it aside. \nCook and stir crispy bacon in a large, deep skillet over high heat until it reaches a golden brown color, taking about 10 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels for draining excess fat.\nCook diced ham cubes in the remaining bacon fat until they are browned, taking about 5 minutes. Use a slotted spoon to transfer the cooked ham to the plate with the bacon, allowing it to drain excess fat.\nOnce the beans have finished cooking, combine the cooked tomato mixture, crispy bacon, diced ham, beer, jalapeno peppers, chopped cilantro, and chicken bouillon granules into the beans. Season with sea salt to taste. Bring the mixture to a gentle simmer and cook until the beans are completely tender, taking around 30 minutes.