|Dried pinto beans||16 Ounce, picked over, rinsed, and drained (1 Package)|
|Canola oil||1 Tablespoon|
|White onion||1 Large, chopped|
|Jalapeno peppers||2 , seeded and finely chopped (Wear Gloves To Prevent Irritation)|
|Garlic cloves||2 Large, finely chopped|
|Dried oregano||2 Teaspoon|
|Canned reduced sodium chicken broth||48 Ounce (1 Can)|
|Dark mexican beer||12 Ounce (1 Bottle)|
|Smoked ham hock||6 Ounce (1 Hock)|
1 Presoak the beans according to package directions; drain.
2 Preheat the oven to 300°F. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the jalapeho, garlic, bay leaf, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Stir in the beans, broth, beer, and ham hock; bring to a boil.
3 Transfer the Dutch oven to the oven and bake until the beans are tender, about 1 1/2 hours. Discard the ham hock and bay leaf; stir in the salt.