Categories  

                

Mexican


1 pound dried pinto beans* (see tips below for using canned beans)
water
1/2 pound uncooked bacon
1 small onion, diced
1 jalapeño diced (seeds and veins removed if you don't want it spicy)
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ancho chili powder (or regular if you don't have ancho)
1 teaspoon dried oregano (Mexican oregano preferred)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 14-ounce can diced tomatoes
1 12-ounce bottle dark lager beer (I used Negra Modelo)
1 tablespoon dark brown sugar
1/4 cup chopped cilantro

Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (you can add a hock if you have it).
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.

Don’t want to use dried beans? You can use canned beans instead. You will need four 15-ounce cans of pinto beans, drained and rinsed. Then skip to step 7.

Excellent