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2 cups dried pinto beans, sorted and rinsed 3 tsp salt, divided 2 pieces bacon 1/4 cup chopped jalapeno chiles 12 oz dark Mexican beer, e.g. Negra Modelo 1 1/2 cups reserved bean stock 1 Tbsp ground cumin 1 Tbsp dried Mexican oregano 1 Tbsp brown sugar 1 cup finely-chopped fresh cilantro 1 large onion, chopped 1 large tomato, chopped 1 tsp Worcestershire sauce Soak beans overnight. Drain and simmer, covered, in 6 cups water with 2 tsp salt until soft, about 1 - 1 1/2 hours. Drain beans, reserving 1 1/2 cups of the bean stock liquid. Cook bacon until browned over medium heat in 8 quart stock pot. Remove bacon, crumble and reserve. Sauté onions in the bacon grease until slightly browned. Add tomatoes, jalapenos, and cilantro and sauté for 2-3 minutes. Add beans, reserved bean stock, bacon, and remaining ingredients. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, then uncover and simmer for 15 more minutes. This recipe was added: 26 November 2022 |