1 tablespoon apple cider vinegar (or red wine vinegar)
1 bone-in ham (you’ll need the hambone with meat still attached and some separate chunks of meat)
1 can of Guinness beer (This is what makes the recipe a “wee” bit Irish.)
½ tablespoon ancho chili powder
1 tablespoon cumin
Enough water (or chicken broth) to cover the beans by 2 inches.
1 lime
OPTIONAL: 1 cup of chopped cilantro
Instructions
Heat a large pot on medium-high and sauté the onions and peppers with a pinch of salt for 8-12 minutes. (You want the onions to be translucent and fragrant.)
Add the garlic and sauté for 1-2 additional minutes. (Constantly stir to garlic to avoid burning it.)
Add the ham bone and chunks of ham, and sauté everything for a few minutes more.
Put the beans (rinsed and sorted) in the pot and add enough water (or broth) to cover them by 2 inches. (NOTE: You might need to add more water as you cook to keep the beans covered.)
Add the bay leaf and some salt and pepper.
Bring beans to a moderate boil and then lower the heat to a simmer.
Cook beans for 1 hour, then add the can of Guinness beet, vinegar, and the juice of the lime.
Cook an additional 1-3 hours (stirring occasionally), or until the beans are tender all the way through.
Salt to taste.
Remove the bay leaf from the pot before serving.
OPTIONAL: Add a cup of chopped cilantro before serving.