Ingredients
1 lb pinto beans
8 cups water
1/2 lb bacon, chopped
1 large white onion, chopped
3 cloves garlic, minced
1 large tomato, diced
2 jalapeños, chopped
1/2 cup cilantro, chopped
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
2 cups chicken broth
1 cup beer (optional)
1/4 cup chopped green onions (optional garnish)
Directions
1. Rinse the pinto beans under cold water, removing any debris. Place them in a large pot and add the 8 cups of water. Let the beans soak overnight.
2. Drain the soaked beans and refill the pot with fresh water to cover the beans. Bring the beans to a boil over high heat, then reduce heat to low and simmer for about 1-2 hours, or until beans are tender.
3. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
4. Add the chopped white onion to the skillet and sauté in the bacon drippings until it becomes translucent, about 5 minutes.
5. Add the minced garlic to the skillet and cook for another minute until it becomes fragrant.
6. Stir in the diced tomato, chopped jalapeños, cumin, oregano, black pepper, and salt. Cook for another 5-7 minutes until the tomatoes have softened.
7. Pour the mixture from the skillet into the pot of beans. Add the chicken broth and beer (if using). Stir well to combine.
8. Continue to simmer the beans over low heat for another hour, stirring occasionally to prevent sticking.
9. Once the beans are fully cooked and the flavors have melded, stir in the chopped cilantro.
10. Serve hot, garnished with the chopped green onions if desired.