Frijoles Borrachos (Drunken Beans)

Ingredients:

1 pound dried Pinto or pink/red beans
6 cups water
4 ounces uncured slab bacon, cut into 1/4 to 1/2 inch cubes
2 cups chopped onion
3 cloves garlic, peeled and lightly smashed
1 fresh whole Jalapeno or Serrano chile, seeds removed and finely chopped
1 tablespoon dried Mexican oregano or dried marjoram
1 14.5 ounce can diced tomatoes with juice
1 bottle amber or dark beer
Kosher salt
Juice of one lime, about 1 ounce
Brown rice (optional)
Cilantro, chopped (optional)
Mexican cheese (optional)

Instructions:

Pick over the beans and remove any stones or debris and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans sit, undrained, for an hour. (*The beans should be tender at this point. The older your beans, the more soaking time they will need.)

In a lage, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides, add the chopped onion, garlic, Jalapeno or Serrano chile, and the oregano or dried marjoram to the pot and cook until onions are translucent (about 3-4 minutes).

Drain the beans and add them (without their liquid) to the pot. Add the tomatoes, beer and a pinch of salt. (There should be plenty of liquid, but if needed, add water until the beans are just covered). Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered for 1 to 1 1/2 hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving. Ladle into bowls over brown rice and top with cilantro and Mexican cheese.

Serves 10-12.

From kokolikes.com